- 2 tablespoons ground cumin
- 1 tablespoon ground paprika
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 4 1-pound boneless rib-eye steaks (each about 1 inches thick), trimmed
- 8 lemon wedges
- Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
- Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon.