Back in the mid ‘80s I worked a semester as a cook for 38 college girls at a sorority at Syracuse University. A great gig if there ever was one. The Japanese housemother, Mrs. M., opened my mind to the freshness of ginger and other Asian flavors. You can find five-spice powder and hot chili sauce in the Asian section of your supermarket.

　　

Ingredients

feeds 4

　　

The Steak

1 1/2 tablespoons five-spice powder

　　1 1/2 tablespoons Creole Seasoning (page 167)

　　2 tablespoons soy sauce

　　2 tablespoons olive oil

　　4 strip steaks (10 to 12 ounces each)

　　

The Sauce

1 tablespoon peanut oil

　　1 tablespoon chopped fresh ginger

　　1 tablespoon chopped garlic

　　Pinch each of kosher salt and black pepper

　　3/4 cup Mutha Sauce (page 165)

　　1/4 cup soy sauce

　　1/4 cup water

　　1 teaspoon Sriracha Hot Chili Sauce (optional)

　　1/4 teaspoon sesame oil

　　Juice of 1/8 lemon

　　1/2 cup sliced scallion

　　

Step 1

Mix up the five-spice powder, Creole Seasoning, and soy sauce in a bowl. Add the oil to make a paste and rub it over the steaks. For best results, do this in the morning.

　　

Step 2

Throw the sauce together when you get home. Set a saucepan on the stove and turn the heat to medium. Heat up the peanut oil and cook the ginger and garlic with a pinch of salt and pepper for 2 minutes. Add the remaining ingredients, saving 2 tablespoons of the scallions for garnish, and stir to blend. Keep warm.

　　

Step 3

Fire up the grill. Scrape off the seasoning paste where it’s heavy on the steaks, leaving a light, even coating. Cook the steaks to the desired temperature (see page 34). Ladle the sauce over the steaks, and toss on those scallions you saved, to give the whole dish a little color.

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