Flank Steak with Five-Spice Rub and Chile Relish

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.