Middle Eastern-Style Flank Steak

Flaky Aleppo pepper (available at Middle Eastern groceries and online at Kalustyans.com)  is worth seeking out for the rub; its heat doesn't overpower its fruity pepper. If you can't find Aleppo, hot paprika is a good stand-in.

For the rub:

• 3 Tbs. Aleppo pepper or 2 Tbs. Hungarian hot paprika
• 2 Tbs. ground coriander
• 1 Tbs. ground cumin
• 2 tsp. dried mint
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice (or 1/4 tsp. each ground cloves and ground cinnamon)

For the steak:

• 1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
• 1 tsp. olive oil
• 1 tsp. kosher salt
• 1 recipe Eggplant Compote 

Make the rub

Mix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat the rub all over, coating evenly, using all the rub. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire.

Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice the steak across the grain and portion among dinner plates. Spoon some of the eggplant compote over the slices and serve, passing the remaining compote at the table.