Flank Steak with Five-Spice Rub and Chile Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We grill frequently because it's a quick way to flavor a dish with smoky essence. We make this on really busy nights. Ingredients:
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 garlic clove, minced |
1 tablespoon brown sugar |
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 |
cooking spray |
Directions:
1. Preheat broiler.
2. To prepare relish, cut chiles and bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop. Combine chiles, bell pepper, and next 6 ingredients (through garlic) in a small bowl; toss well. Set aside.
3. Prepare grill.
4. 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.
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