Spice-Crusted Skirt Steak With Pumpkin Seed “Pesto”

Serves 8 SPICED-CRUSTED STEAK

6 garlic cloves, minced to a paste ¼ cup olive oil 1 tablespoon kosher salt 1 tablespoon cumin seeds 1 tablespoon coriander seeds 2 teaspoons black peppercorns 1 tablespoon paprika 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2pounds skirt steak, trimmed

PUMPKIN SEED PESTO

1cup pepitas (toasted pumpkin seeds) 1 clove garlic, peeled ½ cup cilantro leaves, plus more for garnish ½ cup parsley leaves ¼ teaspoon cinnamon Juice of ½ lime ½ cup extra-virgin olive oil ½ teaspoon kosher salt

INSTRUCTIONS

Mix the garlic, olive oil and salt together. Measure the cumin, coriander and peppercorns into a spice grinder; grind them together into a powder. Pour ground spices into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine with a fork. Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spices. (This step can be done the night before or an hour before grilling.) In the bowl of a food processor, combine all the pesto ingredients. Puree until smooth. Transfer to a bowl for serving. Heat an outdoor or stovetop grill to mediumhigh heat. Place steak on the hot grill and cook for about 2 minutes, until a nice crust forms. Be careful not to burn the spice crust. Turn the steak and cook an additional 2minutes. Transfer the meat to a sheet pan. When dinner time nears, heat oven to 400 degrees. Transfer meat to the hot oven and roast 5to 7minutes more, depending on desired doneness. To serve, slice the steak into thin strips — on the bias, against the grain. Serve immediately with a dollop of pumpkin seed pesto and a sprig of cilantro.