goa-style flank steak

Eating beef is expressly prohibited by the tenents of the Hindu religion. But in the old Portugese-administered enclave of Goa, beef eaters could delight in this recipe. Any cut of beef steak can be used; this rub works especially well with sirloin, too, but was originally meant to flavor cheaper, and tougher, cuts of beef.

Makes 4 servings

1-1/2 Tbs Garam masala
1-1/2 tsp Coarse salt
1 tsp Black pepper
1-1/2 lb Flank steak

In a small bowl stir together the garam masala, the salt, and the pepper.

Rub the mixture onto both sides of the steak, then let the steak stand at room temperature for 30 minutes.

Grill the steak on an oiled rack set about 5 to 6 inches over glowing coals for 8 to 10 minutes per each side for medium-rare meat. (Steak may also be broiled under a preheated broiler about 3 inches from the heat for 8 to 10 minutes on each side.)

When cooked to desired degree. transfer the steak to a cutting board and let stand for 10 minutes. Holding a knife at a 45 degree angle, cut the steak across the grain into thin slices.

Serve with a complementary vegetable, and buttered naan.