Active Time

　　20 min

　　Total Time

　　40 min

　　During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of hanger steak. As for side dishes, this would be delicious with steamed rice and stir-fried bok choy, but your menu doesn't have to be Asian—try it with a brightly dressed green salad and roasted potatoes.

　　

Ingredients

Makes 4 to 6 servings

　　

For steak:

2 teaspoons Sichuan peppercorns

　　10 black peppercorns

　　1 teaspoon fennel seeds

　　1 teaspoon anise seeds

　　1 (2-inch) piece cinnamon stick

　　4 cloves

　　2 teaspoons packed dark brown sugar

　　1 hanger steak (about 2 pounds and 1 1/2 inches thick), center gristle removed

　　

For Sauce:

1/4 cup soy sauce

　　1 tablespoon rice vinegar (not seasoned)

　　1 tablespoon water

　　1 tablespoon minced peeled ginger

　　2 teaspoons packed dark brown sugar

　　1 teaspoons minced shallot

　　1 small garlic clove, minced

　　1 tablespoon chopped cilantro

　　Equipment: an electric coffee/spice grinder

　　

Makes steaks:

Step 1

Preheat broiler and lightly oil rack of broiler pan.

　　

Step 2

Finely grind spices with brown sugar and 11/2 tsp salt in grinder.

　　

Step 3

Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare. Let steak rest on a plate at least 10 minutes.

　　

Make sauce while steak rests:

Step 4

Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.