Crusty Grilled Skirt Steak with Smoky Eggplant Chutney
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  • Ingredients 2 tablespoons olive oil 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1 tablespoon cracked coriander seed 1 tablespoon cracked cumin seed 1 tablespoon mustard seeds 1 tablespoon chile powder 1 teaspoon crushed cinnamon stick   Kosher salt to taste 2 pounds skirt steak, cut into four 8-ounce portions   Smoky eggplant chutney (see recipe)



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