Last Days of Summer Grilled Spice-Rubbed Skirt Steak

Serves 4 to 6. Recipe is by St. Francis Winery chef Dave Bush.

4 garlic cloves, minced

11/2 tsps. kosher salt

11/2 tsps. sweet paprika

11/2 tsps. ground cumin

11/2 tsps. ground coriander

1 tsp. black pepper

½ tsp. ground cinnamon

½ tsp. chili powder

2 tbls. olive oil

2 skirt steaks, about 1¼ lbs. each, cut in half crosswise

1. Stir together the garlic, salt, spices and olive oil until a paste forms. Rub the paste on both sides of the steaks and marinate at least 4 hours, or up to overnight.

2. Prepare a grill with medium-high heat.

3. Place the steaks on the preheated grill and cook about 4 minutes per side for medium-rare, or to desired doneness. Transfer the steaks to a cutting board and let rest for five minutes.

4. Slice steaks horizontally across the grain about 1/4-inch thick; arrange on a platter.