Grilled Flank Steak With Five Spice Rub & Sesame-Soy Sau

Posted: Tue Aug 04, 2009 1:46 pm

Grilled Flank Steak With Five Spice Rub & Sesame-Soy Sauce

Serves three to four.

2 Tbs. ground coriander
4 tsp. five-spice powder
3/4 tsp. ground fennel seeds 1/2 tsp. ground ginger
21/4 tsp. hot chile powder
1/2 tsp. ground black pepper 1/4 tsp. ground cinnamon 1 Tbs. brown sugar Kosher salt
One 11/2-lb. flank steak, trimmed of any excess fat and membrane 1 Tbs. vegetable oil
Sesame-Soy Sauce (optional; see the recipe at left)

In a bowl, thoroughly blend all the spices with the brown sugar and 2 Tbs.
salt to make the five-spice rub and set aside. (The rub will last a few months
if tightly covered and stored in a cool, dry place.)
Just before lighting the fire, rub the steak with the rub, about 1 Tbs. per side.

Heat a gas grill to high or prepare a hot charcoal fire. 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 about 8 minutes, flipping it a couple of times during
cooking.

Be sure to keep the thicker part over the hotter area of the grill 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
3 to 5 minutes so the meat relaxes and the juices redistribute.

To carve, cut very thin slices across the grain on a 45-degree angle.

Drizzlelightly with the Sesame-Soy Sauce, if you like.

Sesame-Soy Sauce
Yields about 1 cup.

1/2 cup Asian sesame oil
1 Tbs. minced fresh ginger
1 Tbs. minced garlic
1/2 cup orange juice
1/4 tsp, five-spice powder
1/4 tsp. crushed red pepper flakes
1/4 tsp, ground fennel seeds
2 Tbs. balsamic vinegar
2 Tbs. soy sauce
1 Tbs. granulated sugar
In a small bowl, whisk all the ingredients. The sauce
will keep for three or four days in the refrigerator.

What is flank?

Flank steak isn't really a steak at all, but actually an entire cut of meat; It's a
long muscle found along the belly just below the rib cage. At the market,
you'll generally see flanks that weigh between 1-1/2 to 2 lb. The meat is quite
lean, with a thicker end and a tapered end. Look for moist, bright-red meat.

Any bits of fat should be chalky white.
The grain of the flank steak runs lengthwise from end to end, and during
cooking, the steak will shrink noticeably. Slice flank thinly across the grain for
the most tender result.