Flank Steak with Five-Spice Rub and Chile Relish
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Grilling
Amount Measure Ingredient -- Preparation Method
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2 poblano chiles
1 orange bell pepper
1 1/2 tablespoons chopped dry-roasted peanuts
1 tablespoon chopped fresh cilantro
1 tablespoon seasoned rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 tablespoon brown sugar (splenda and sugar free maple syrup)
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon five-spice powder**
1/4 teaspoon ground ginger
1 (2 pound) flank steak, trimmed
To prepare relish, cut chiles and bell pepper in half lengthwise; discard
seeds and membranes. Place halves, skin side up, on a foil-lined baking
sheet; flatten with hand. Broil 15 minutes or until blackened. Place in
a zip-top plastic bag; seal. Ler stand 15 minutes. Peel and chop.
Combine chiles, bell pepper, and next 6 ingredients (through garlic) in a
small bowl; toss well. Set aside.
To prepare steak, combine sugar and next 4 ingredients (through ginger) in
a small bowl. Sprinkle steak with sugar mixture. Place steak on a grill
rack coated with cooking spray; grill 6 minutes on each side or until
desired degree of doneness. Cut steak across grain into thin slices.
Serve with relish.
**You can make your own:
Chinese five-spice powder = five-spice powder = five-fragrance powder = five heavenly spices = five perfumes = five-flavored powder Notes: Don't confuse this with panch phoron, a Bengali spice mix that's sometimes called "five spice." To make your own: Combine equal parts Szechwan (or black) pepper, star anise (or anise), cinnamon, cloves, and fennel, all ground Links: For a more detailed recipe, visit the Five Spice Powder posting on RecipeSource.com.
serving size: about 3 tablespoons relish and 3 ounces steak - 198 cal,
9.2g fat, 22.8g pro, 5.2g carb, 0.8g fiber, 54mg chol, 2.6mg iron, 681mg
sod, 17mg calc.