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.

Yield: 8 servings (serving size: about 3 tablespoons relish and 3 ounces steak)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 42%
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 22.8g
  • Carbohydrate: 5.2g
  • Fiber: 0.8g
  • Cholesterol: 54mg
  • Iron: 2.6mg
  • Sodium: 681mg
  • Calcium: 17mg

Ingredients

  • Relish:
  • 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
  • Steak:
  • 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

Preparation

  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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