Rub the steak with the Garam Masala until completely coated. Sprinkle with salt and pepper. Preheat a grill to medium-high heat, and then oil it. Grill the steak for 4 to 6 minutes on one side, and then flip and continue to cook until medium-rare, 3 to 4 more minutes. Let rest, and then slice.
Preheat the oven to 325 degrees F.
Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.
Recipe courtesy of Bal Arneson