8 servings (serving size: about 3 tablespoons relish and 3 ounces steak)
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
How to Make It
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.
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.
This is amazing! One of my favorite summer meals! The relish is not optional with all the spices in the rub, but I love to make the relish for other dishes...I've been known to sneak a spoonful or two just for the heck of it!
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