Five-Spice Steak

(from Lucianolinda’s recipe box)

Source: The Washington Post- Bonnie S. Benwick

Serves 6 people

Categories: Beef Main Dish

Ingredients

  • 1 bone-in rib-eye steak (about 1 lb. at least 1 inch thick)
  • 1 1/2 tsp. Chinese Five-spice powder
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1 small red Thai/bird's-eye chile pepper
  • 2 tsp. toasted sesame oil
  • 1 clove garlic
  • 1-inch piece fresh ginger root
  • 1 Tbsp. unseasoned rice vinegar
  • 2 tsp. tamari OR low-sodium soy sauce
  • 1 tsp. raw cane sugar or light brown sugar
  • 3 green onions
  • 2 large handfuls cilantro leaves

Directions

  1. Place a large cast-iron skillet over medium-high heat to heat up while you season the meat all over with the five-spice powder, salt and pepper. Seed the chile pepper, then mince it. use a brush to dab the toasted sesame oil evenly over the steak.
  2. The garlic , ginger and chile pepper can be gathered together as you work: Mince the garlic. Peel, then mince the ginger root.
  3. Add the steak to the hot pan; let it cook undisturbed for 3 minutes, then gently move the steak around the pan a bit; cook for another 2 minutes, then turn it over and cook on the second side for about 6 minutes or until it is nicely browned and the interior temperature registers 1120 to 125 degrees on an instant-read thermometer (medium-rare). Transfer the meat to a plate to rest; reduce the heat to medium-low.
  4. After the skillet has heated for 2 minutes on medium-low, stir the garlic mixture into the pan juices in the skillet. As it cooks, combine the rice vinegar, tamari and cane or light brown sugar in a cup, then pour that mixture into the skillet, using a wooden spatula

  5. to dislodge any browned bits. Cook for about 1 minute, then scrape the contents of the skillet into a medium bowl. This is your sauce.

  6. Mince the green onions (white and light-green parts) and chop the cilantro leaves; add half of each to the bowl of sauce.
  7. Cut the steak into thin slices, piling them on a platter (discard the bone). Spoon some of the sauce over the top, then garnish with the remaining scallions and cilantro. Pass the remaining sauce at the table. Serve warm.

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