Although this dish looks like something you’ve tasted before, the combination of Chinese five-spice powder and a garlicky ginger-scallion topping makes it altogether different.
You’ll need an instant-read thermometer and a good exhaust fan.
Leftovers taste great cold.
Serve with sauteed carrot coins.
Five-spice steak
1 bone-in rib-eye steak (about 1 pound, at least 1 inch thick)
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 small red Thai/bird’s-eye chili pepper
2 teaspoons toasted sesame oil
1 clove garlic
1-inch piece fresh ginger root
1 tablespoon unseasoned rice vinegar
2 teaspoons tamari (may substitute low-sodium soy sauce if gluten is not an issue)
1 teaspoon raw cane sugar or light brown sugar
3 scallions
2 large handfuls cilantro leaves
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 chili pepper, then mince it. Use a brush to dab the toasted sesame oil evenly over the steak.
The garlic, ginger and chili pepper can be gathered together as you work: Mince the garlic. Peel, then mince the ginger root.
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 120 to 125 degrees on an instant-read thermometer (medium-rare). Transfer the meat to a plate to rest; reduce the heat to medium-low.
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 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.
Mince the scallions (white and light-green parts) and chop the cilantro leaves; add half of each to the bowl of sauce.
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.
4 to 6 servings
Nutrition Per serving (based on 6): 190 calories, 11 g protein, 2 g carbohydrates, 15 g fat, 6 g saturated fat, 40 mg cholesterol, 230 mg sodium, 0 g dietary fiber, 0 g sugar
Adapted from “Seven Spoons: My Favorite Recipes for Any and Every Day,” by Tara O’Brady (Penguin Random House, 2015).
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