Ingredients: |
Ingredients: 1 flank steak, about 24 ounces
Five-Spice Rub, optional (see recipe)
1 tablespoon vegetable oil
Coarse salt
Sesame-Soy Sauce, optional (see recipe)
Other necessary recipes:
Five-Spice Rub & Sesame-Soy Sauce
For the Spice Rub:
2 tablespoons ground coriander
4 teaspoons five spice powder
3/4 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
2 1/4 teaspoon hot chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 tablespoons coarse salt
1 tablespoon brown sugar
For the Sauce:
1/3 cup toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/3 cup orange juice
1/4 teaspoon five-spice powder
1/4 teaspoon red chile flakes
1/4 teaspoon ground fennel seeds
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon sugar
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Directions: |
Directions:
DIRECTIONS
FOR THE SPICE RUB:
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.
FOR THE SAUCE:
In a small mixing bowl, whisk together all the ingredients. The sauce keeps for 3 or 4 days in the refrigerator.
Just before lighting the fire, rub the steak with the Five-Spice Rub, if using, about 1 tablespoon 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. |
This recipe for Sonoma Grilled Flank Steak is from