Five Spice Flank Steak Recipes

SPICY FLANK STEAK

Steps:

• In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking sheet.
• Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.

FIVE-SPICE FLANK STEAK

Steps:

• 1. Combine five-spice powder, brown sugar, salt, garlic powder, and ground red pepper in a small bowl. Rub spice mixture over both sides of flank steak.
• 2. Heat a large cast-iron skillet over medium-high. Add olive oil to pan; swirl to coat. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 to 10 minutes. Cut steak across the grain into thin slices.

GRILLED FLANK STEAK WITH FIVE-SPICE RUB & SESAME-SOY SAUCE

Steps:

• 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.

FIVE-SPICE FLANK STEAK

Steps:

• Preheat the oven to 475 degrees.
• Coat a cast-iron skillet with cooking spray and place in the oven while preparing the spice rub.
• Combine the sugar, five-spice powder, garlic powder and salt in a small bowl.
• Sprinkle half the mixture evenly over the surface of the steak, then pat or rub it into the meat.
• Turn the steak over, and repeat on the second side.
• Place the steak in the hot cast-iron skillet.
• Cook 6 to 7 minutes on each side, depending on desired degree of doneness.
• Remove the steak from the oven, and let it rest on the carving board for 3 to 5 minutes.
• Cut it across the grain on the diagonal in thin strips.

FIVE-SPICE STEAK BOWL

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Brush the steaks with 1 tablespoon of the olive oil and season with 1 tablespoon of the five-spice powder and a pinch of salt.
• Toss the bok choy and red pepper with the remaining 1 tablespoon olive oil and 2 teaspoons five-spice powder. Season with a pinch of salt.
• Add the steaks, bok choy and peppers to the grill. Cook, flipping halfway, until the steaks and vegetables are grill-marked and the steaks are cooked to desired doneness, 2 to 3 minutes per side. Remove to a cutting board.
• Meanwhile, mix the mayonnaise, rice vinegar and soy sauce in a small bowl.
• Divide the rice between 2 bowls and top with the vegetables. Slice the steaks and divide between the bowls. Garnish with the mayonnaise mixture and green onions, as well as a tablespoon each of the chili paste and hoisin sauce.

GIN AND SPICE FLANK STEAK

Steps:

• Grind 2 teaspoons juniper berries, the allspice berries, and the peppercorns in a spice grinder until coarsely ground, then stir in the salt. Press the ground spices into both sides of the flank steak; set aside to marinate at least 30 minutes.
• Bring beef broth and remaining juniper berries to a simmer in a small saucepan over medium heat. Simmer until the broth has reduced by 1/4, about 5 minutes. Stir in heavy cream and gin. Return to a simmer, and cook until reduced by half, about 10 minutes. Keep sauce warm over very low heat.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush the flank steak with olive oil on both sides. Cook on preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium. Place steak on a plate, and allow to rest for 5 minutes.
• Slice the steak thinly and place onto a serving dish. Remove the juniper berries from the gin sauce and discard. Serve the sliced steak accompanied by the gin sauce.

CHINESE FIVE-SPICE STEAK WITH RICE NOODLES

Steps:

• Cook the noodles per package directions.
• While noodles are cooking, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl.
• Heat oil in a large nonstick skillet over med-high heat.
• Add in minced green onions and garlic; stir/saute 30 seconds.
• Add beef mixture; cook 5 minutes, stirring frequently.
• Stir in tomato, green onion pieces, and basil; cook 2 minutes, stirring occasionally.
• Serve beef mixture over noodles.

HOT 'N' SPICY FLANK STEAK

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.