The spices here are subject to your particular taste. I seem to make it a little different every time.
Mix dry spices together and coat evenly on each side of steak, (rub spices into meat) then press finely chopped garlic and shallots into the meat.
Cover and refridgerate at least 6 hours, I like 24 hours.
Depending on how long you are planning to marinate the meat, at the halfway point, I like to lightly coat the meat with red wine or Balsamic Vinegar. The acid in the wine or vinegar will help break down any tendons in the meat and make it more tender.
broil or grill 4 to 5 minutes on each side (more or less depending on how you like your meat cooked, how thick your steak is, and how hot your grill or broiler is. If unsure on temperature, you can use a meat thermometer to check. (Remember that the meat will continue to cook a little when it is resting)
Let meat rest 10 minutes before slicing. I put the meat in a foil tent to rest.
slice steak approximately 1/4 in. thick across the grain and on the bias