Six Spice Flank Steak

Six Spice Flank Steak
Somehow, I forgot to take a photo, but since my meat shots rarely look great, I thought I'd post anyway - the marinade is awesome.

Adapted from my Epicurious.com recipe box
You will need an electric coffee grinder or a mortar and pestle (add more time for bashing)

Printable Recipe

Prep time: 15-20 minutes
Marinating time: 1 hour on the counter or overnight in the fridge
Grill time: 10 minutes
Rest time: 5 minutes to relax the meat

Serves 2-4 depending on the size of your flank steak and your appetite

Ingredients:
For steak:
2 tsp Sichuan peppercorns
10 black peppercorns
1 tsp fennel seeds
1 tsp anise seeds
1 (2-inch) piece cinnamon stick
4 cloves
2 tsp packed dark brown sugar
1 tsp salt
1 flank steak (the recipe calls for hanger steak, but flank or skirt steak are great options, and easier to find)

For Sauce:
¼ cup soy sauce
1 tbsp rice vinegar (not seasoned)
1 tbsp water
1 tbsp minced peeled ginger
2 tsp packed dark brown sugar
1 tsp minced shallot
1 garlic clove, minced
1 tbsp chopped cilantro

Directions:
Makes steaks:
1. Finely grind spices with brown sugar and salt in grinder or mortar & pestle.

2. Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Allow the meat to “marinate” for at least 1 hour before cooking. If you are marinating it longer in the fridge, you’ll need to let it come to room temperature before grilling.

3. Preheat grill or grill pan and lightly oil the rack or pan. Grill the steak for 4-5 minutes per side for medium rare, longer for more well done.

4. Let steak rest on a plate in the fridge for 5 minutes. Note: when removing the steak from the grill, flip the steak so that the side touching the grill/grill pan is on top. Since heat rises, this way the cooking will stop and the heat will just dissipate into the fridge. Don’t worry, it won’t be in there long enough to melt anything.

Make sauce while steak rests:
Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.