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, 135°F (57°C).
5. Tent and let rest for 5 minutes.

Pairings

• Wine: Zinfandel – ripe fruit and spice for the char and cumin; Tempranillo (Crianza) – savory, medium tannin for flank steak
• Beer: Mexican Lager with lime – classic, cold relief against the grill; Amber Lager – caramelized malt echoes the sear