The rustic texture of flank steak matches the meatiness of Syrah, and the pungent spices of North Africa loop into the same spices that often show up in the wine.
3/4 cup olive oil
3/4 cup red wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
1/4 teaspoon cayenne
About 2 lbs. beef flank steak, fat trimmed
How to Make It
In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.
Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.