Grilled Spice-Rubbed Skirt Steak

From Gourmet Magazine June 2003

3 garlic cloves
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon olive oil
2 1/4 lb skirt steak (2 steaks), each halved crosswise

Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
Bring steak to room temperature, about 30 minutes.
While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
Cut steak diagonally across grain into 1/4-inch-thick slices. Divide sweet-potato salad among 6 plates, then top with steak and arugula.
Cooks' notes:• Steak can marinate up to 1 day. • Steak can be grilled in batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat. (Steaks may have to be quartered instead of halved to fit in pan.)