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Beef- Grilled Flank Steak w/ Five-Spice Rub and Sesame-Soy Sauce

List of Ingredients

1 flank steak, about 24 ounces
1 tablespoon vegetable oil
Coarse salt
Five-Spice Rub (optional)
2 tablespoons ground coriander
4 teaspoons five-spice powder
3/4 teaspoon ground fennel seed
1/2 teaspoon ground ginger
2 1/4 teaspoon hot chile powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 tablespoons coarse salt
1 tablespoon brown sugar
Sesame-Soy Sauce (optional)
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 seed
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon sugar



Recipe

To make the 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.
To make 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 the 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-degrees angle. Drizzle lightly with the Sesame-Soy Sauce, if you like.
Fine Cooking July 1999