Makes 4-6 servings. Difficulty
2 teaspoons ground cumin 2 teaspoons ground chili powder 2 teaspoons paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground coriander Dash of cayenne pepper 5 garlic cloves, minced 1 (1-1/2 lb.) flank steak 2 cups hickory wood chips 2 cups water Olive oil
Combine cumin, chili powder, paprika, salt, pepper, coriander, cayenne and garlic in a bowl. Place steak in a zip lock bag and pour the spice mixture over the steak. Seal the bag and shake to coat the steak all over with spice mixture. Refrigerate for 4-6 hours or overnight.
Soak the wood chips in 2 cups water for 1 hour before grilling. Drain.
Using a charcoal grill place the coals on one side of the grill - leaving enough room so you can place the steak on the grill rack on the opposite side of the grill (not over direct heat). Place the wood chips on the hot coals.
Place the steak on the "off side" of the heat. Close the lid; grill 15 minutes, turn and continue to grill for another 15 minutes or until the flank steak is cooked to the desired degree of doneness. Remove the steak from the grill and transfer to a platter. Tent with foil and let rest for 5 minutes. Slice the steak diagonally against the grain into thin slices and serve.