Pastrami, a popular New York City deli item, probably came to us via the Romanians, who prepared many of their meats by smoking. Although our pastrami isnâ€™t smoked, it is similarly coated with coarse pepper and other aromatic spices. Serve it on sliced rye with a side of coleslaw, deli style!
1 tablespoon coriander seeds 1 tablespoon paprika 1 tablespoon cracked black pepper 2 teaspoons ground ginger 11â„2 teaspoons salt 1 teaspoon sugar 1â„2 teaspoon crushed red pepper 3 garlic cloves, crushed with garlic press 1 beef flank steak (about 11â„2 pounds) 12 slices rye bread deli-style mustard Makes 6 main-dish servings. Prep: 15 minutes plus marinating Grill: 13 minutes
- In mortar with pestle or in zip-tight plastic bag with rolling pin, crush coriander seeds. In cup, combine coriander, paprika, black pepper, ginger, salt, sugar, and crushed red pepper.
- Rub garlic on both sides of steak, then rub with spice mixture. Place steak in large zip-tight plastic bag; seal bag, pressing out as much excess air as possible. Place bag on plate; refrigerate at least 2 hours, or up to 24 hours.
- Prepare outdoor grill for direct grilling over medium heat.
- Remove steak from bag. Place steak on grill over medium heat and cook, turning once, 13 to 15 minutes for medium-rare or until desired doneness.
- Place bread slices on grill over medium heat and toast, without turning, just until grill marks appear on underside of bread.
- Transfer steak to cutting board. Let stand 10 minutes to set juices for easier slicing. Cut steak across the grain into thin slices and serve with grilled rye bread and mustard.