- 1
Ingredients
- 1 flank steak, about 24 oz.
- Five -Spice Rub (optional)
- 1 Tbs. vegetable oil
- Coarse salt
- Sesame-Soy Sauce (optional)
Preparation
Step 1
Just before lighting the fire, rub the steak with the Five-Spice Rub, if using, about 1 Tbs. per side.
When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), drizzle both sides of the flank steak with the vegetable oil and sprinkle lightly with salt. Grill the steak for 8 minutes, flipping it a couple of times during cooking. Be sure to keep the thicker part over the hotter area of the fire and the thinner, tapered end over the cooler area. It should be rare to medium rare at this point. Transfer the steak to a clean wooden carving board to rest for 2 to 3 minutes. so the meat relaxes and the juices redistribute. To carve, cut very thin slices across the grain and on a 45-degree angle. Drizzle lightly with the Sesame-Soy Sauce, if you like.
Five-Spice Rub:
2 Tbs. ground coriander
4 tsp. five-spice powder
3/4 tsp. ground fennel seed
1/2 tsp. ground ginger
2-1/4 tsp. hot chile powder
1/2 tsp. ground black pepper
1/4 tsp. ground cinnamon
2 Tbs. kosher salt
1 Tbs. brown sugar
In a bowl, thoroughly blend all the spices with the salt and brown sugar; set aside. Store tightly covered in a cool, dry place; the mix will last a few months.
Sesame-Soy Sauce:
1/3 cup toasted sesame oil
1 Tbs. minced fresh ginger
1 Tbs. minced garlic
1/3 cup orange juice
1/4 tsp. five-spice powder
1/4 tsp. red pepper flakes
1/4 tsp. ground fennel seed
2 Tbs. balsamic vinegar
2 Tbs. soy sauce
1 Tbs. sugar
In a small bowl, whisk all the ingredients. This sauce keeps for 3 to 4 days in the refrigerator.