Grilled Spicy Skirt Steak

    3/4 to 1 pound skirt steak, trimmed
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1 large garlic clove, minced and mashed to a paste with
      1 teaspoon coarse salt
    2 teaspoons Worcestershire sauce
    1 teaspoon sugar
    3/4 teaspoon freshly ground black pepper
    1/4 teaspoon allspice
    1 tablespoon vegetable oil
    flour tortillas, warmed, as an accompaniment

Prepare grill if using. Cut steak into large pieces to fit on a
grill or in a ridged grill pan.

In a small bowl stir together chili powder, cumin, garlic paste,
Worcestershire sauce, sugar, pepper, allspice, and oil and rub all
over meat. Marinate meat in a resealable plastic bag, chilled,
20 minutes.

Grill steak on a well-oiled rack set about 4 inches over glowing
coals or in hot well-seasoned ridged grill pan over moderately high
heat 3 to 5 minutes on each side, or until just springy to touch,
for medium-rare meat. Let steak stand on a cutting board 5 minutes
and cut across grain on the diagonal into thin slices. Serve steak
with tortillas.