Seasoned with a dry rub of spices and aromatic ginger and garlic, these steaks gain flavor the longer they’re marinated. Serve the sliced meat with a fresh salad or create summer skewers by alternating thin slices of steak with cherry tomatoes, grilled bell peppers, and cubes of lightly grilled pineapple.
This makes enough for four servings (or two servings for very hungry people).
Using a mortar and pestle or the flat of a large knife, mash the garlic, ginger, salt, and spices to a paste. Pat steaks dry, then rub paste all over meat. Cover steaks and let them marinate in the refrigerator at least 8 hours, or up to two days.
Prepare an outdoor grill (if using charcoal, heat the briquettes until glowing). Meanwhile, bring steaks to room temperature (do not leave out longer than 1 hour). When fire is hot (that’s when you can hold your hand 5 inches above rack for only 1 to 2 seconds before you have to snatch it away), heat the grill rack, brush it with a little oil, and place meat on it. Grill steaks 5 to 8 minutes on each side for medium-rare.
Transfer steaks to a cutting board and let stand 10 minutes. Holding chef’s knife at a 45-degree angle, cut steak across the grain into thin slices, and serve immediately.