This is great day or warm at night and makes great sandwiches if leftover.

¼ cup olive oil
1 ½ tablespoon lemon juice
½ teaspoon cumin
½ teaspoon curry powder
½ teaspoon turmeric
½ teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon balsamic vinegar
2 ½ lbs. mush steak, flank steak, skirt steak or equivalent type of thin boneless steak

In a glass dish large enough to hold the meat, mix together the olive oil, lemon juice, cumin, curry powder, turmeric, black pepper, and salt. Turn the steak in the mixture and marinate at room temperature for 2 hours.

Prepare a grill or a grill pan. Pour the marinade in a small saucepan. Add the balsamic vinegar and bring to a boil. Reduce heat and simmer until a little thicker, about 5 minutes. Grill the steak until desired doneness, about 5 minutes each side. Cool steak. Slice steak and pour the reduced sauce over it. Serve room temperature or warm.

Wine suggestion:
Barkan Reserve Tempranillo or Rothberg Cellars Shiraz
available at OnlineKosherWine.com.