Flank Steak with Five-Spice Rub and Chile Relish

We grill frequently because it's a quick way to flavor a dish with smoky essence. We make this on really busy nights.


8 servings (serving size: about 3 tablespoons relish and 3 ounces steak)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Caloriesfromfat 42 %
Fat 9.2 g
Satfat 3.7 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 22.8 g
Carbohydrate 5.2 g
Fiber 0.8 g
Cholesterol 54 mg
Iron 2.6 mg
Sodium 681 mg
Calcium 17 mg


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


Preheat broiler.

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.

Prepare grill.

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.

Caprial and John Pence,

Cooking Light

September 2004
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