Preparation

Make the rub

• Mix all the rub ingredients in a small bowl.

Grill the steak

• Half an hour before grilling, coat the steak with the oil and pat the rub all over, coating evenly, using all the rub. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire.
• Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.
• Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice the steak across the grain and portion among dinner plates. Spoon some of the eggplant compote over the slices and serve, passing the remaining compote at the table.

Go for a light, fruity red wine. A Shiraz blend or a Gamay-based wine like Beaujolais-Villages would fit the bill.