Ingredients

• 1 (2 lb/900 g) skirt/flank steak, trimmed, pounded 1/4-inch thick and cut with grain into 4 equal steaks
• 2 tsp (10 ml) salt
• 3/4 tsp (4 ml) ground cumin

Steps

1. Pat steak dry.
2. Sprinkle salt and cumin.
3. Leave uncovered in fridge on wire rack for 24 hours
4. Grill 3-4 minutes on each side until medium done (135)
5. Tent and let rest for 5 minutes

Pairings

• Wine: Tempranillo – smoky, rustic red; Zinfandel – jammy fruit balances char
• Beer: Mexican Amber Lager – toasty, crisp; IPA – hoppy bitterness contrasts marinade