Vindaloo Flank Steak

Directions

1. 1
   In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable and the cumin is fragrant, about 2 minutes.
2. 2
   Add 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil.
3. 3
   Let stand off the heat until the chiles are soft, about 30 minutes.
4. 4
   Discard the cinnamon stick.
5. 5
   Transfer the chile mixture to a blender and puree to a smooth paste.
6. 6
   In a baking dish, spread the paste all over the steak and refrigerate for at least 1 hour or up to 6 hours.
7. 7
   Let stand at room temperature for 45 minutes before grilling.
8. 8
   Light a grill and brush with oil.
9. 9
   Scrape some of the marinade off the steak, then season the meat with salt and pepper.
10. 10
    Grill over moderately high heat, turning, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes.
11. 11
    Transfer the steak to a carving board and let rest for 5 minutes.
12. 12
    Thinly slice against the grain and serve with warm paratha, yogurt and lime wedges.