Servings: four to six.
Flaky Aleppo pepper (available at Middle Eastern groceries and online at Kalustyans.com) is worth seeking out for the rub; its heat doesn’t overpower its fruity pepper. If you can’t find Aleppo, hot paprika is a good stand-in.
For the rub:
3 Tbs. Aleppo pepper or 2 Tbs. Hungarian hot paprika
2 Tbs. ground coriander
1 Tbs. ground cumin
2 tsp. dried mint
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice (or 1/4 tsp. each ground cloves and ground cinnamon)
For the steak:
1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
1 tsp. olive oil
1 tsp. kosher salt
1 recipe Eggplant Compote
Make the rub
1. Mix all the rub ingredients in a small bowl.
Grill the steak
1. Half an hour before grilling, coat the steak with the oil and pat the rub all over, coating evenly, using all the rub. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire.
Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.
2. Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice the steak across the grain and portion among dinner plates. Spoon some of the eggplant compote over the slices and serve, passing the remaining compote at the table.
3. Go for a light, fruity red wine. A Shiraz blend or a Gamay-based wine like Beaujolais-Villages would fit the bill.