Flank Steak with Five-Spice Rub and Chile Relish

Ingredients

• 0.5 teaspoon five-spice powder 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon brown sugar 
• 1.5 tablespoons dry-roasted peanuts chopped
• 2 pound flank steak trimmed
• 1 tablespoon cilantro leaves fresh chopped
• 1  garlic clove minced
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon kosher salt 
• 2 teaspoons kosher salt 
• 1  orange bell pepper 
• 2  poblano chiles 
• 1 tablespoon seasoned rice vinegar 

Equipment

• bowl
• baking sheet
• grill
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. To prepare relish, cut chiles and bell pepper in half lengthwise; discard seeds and membranes.
3. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and chop.
6. Combine chiles, bell pepper, and next 6 ingredients (through garlic) in a small bowl; toss well. Set aside.
7. Prepare grill.
8. To prepare steak, combine sugar and next 4 ingredients (through ginger) in a small bowl.
9. Sprinkle steak with sugar mixture.
10. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness.
11. Cut steak across grain into thin slices.
12. Serve with relish.