Great right off the grill--or make sandwiches if you have any leftover!
By GOURMETKOSHERCOOKING.COMArnolds meat_311(photo credit: Courtesy)SPICED STEAK¼ cup olive oil1 ½ tablespoon lemon juice½ teaspoon cumin½ teaspoon curry powder½ teaspoon turmeric½ teaspoon black pepper1 teaspoon kosher salt1 tablespoon balsamic vinegar2 ½ lbs. mush steak, flank steak, skirt steak or equivalent type of thin boneless steak1. In a glass dish large enough to hold the meat, mix together the olive oil, lemon juice, cumin, curry powder, turmeric, black pepper, and salt. Turn the steak in the mixture and marinate at room temperature for 2 hours.2. Prepare a grill or a grill pan. Pour the marinade in a small saucepan. Add the balsamic vinegar and bring to a boil. Reduce heat and simmer until a little thicker, about 5 minutes.3. Grill the steak until desired doneness, about 5 minutes each side. Cool steak. Slice steak and pour the reduced sauce over it. Serve room temperature or warm.
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