Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Flank Steak with Five-Spice Rub & Sesame-Soy Sauce

Steve Hunter and Sarah Jay

Servings: three to four.

If you don’t use the five-spice rub, be sure to season the steak generously with salt, pepper, olive oil, and perhaps some thyme and rosemary.

For other grilling recipes, check out the Guide to Grilling.

Ingredients

Nutritional Information

      Nutritional Sample Size based on four servings without rub or sauce
      Calories (kcal) : 300
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 90
      Sodium (mg): 350
      Carbohydrates (g): 0
      Fiber (g): 0
      Protein (g): 35

Preparation

  • Just before lighting the fire, rub the steak with the Five-Spice Rub, if using, about 1 Tbs. per side.
  • When the fire is hot (you’ll be able to hold your hand just above the grate for 1 second), drizzle both sides of the flank steak with the vegetable oil and sprinkle lightly with salt. Grill the steak for 8 minutes, flipping it a couple of times during cooking. Be sure to keep the thicker part over the hotter area of the fire and the thinner, tapered end over the cooler area. It should be rare to medium rare at this point. Transfer the steak to a clean wooden carving board to rest for 2 to 3 minutes. so the meat relaxes and the juices redistribute. To carve, cut very thin slices across the grain and on a 45-degree angle. Drizzle lightly with the Sesame-Soy Sauce, if you like.

Reviews

Rate or Review

Reviews

  • User avater
    recipesforkeeps | 01/15/2009

    Fantastic recipe. Love the flavor of the five-spice rub and the slight kick from the sesame-soy sauce. Need it kicked-up more, add more red chile/pepper flakes. For the sauce, I made it with appx 1/3 of the amounts and still had leftover sauce.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks