Six-Spice Steak

Yesterday I ran for 20 miles, and today my leg muscles are raising a chorus of protest. However, this is not the only reason why I decided to make myself a steak. It's also because I had a score to settle with meat since the previous post; plus, again because of the above tagine, I find myself with a pantry full of spices, and any excuse for using them is welcome.

I found the recipe - definitely of Asian influences - browsing through an old issue of Gourmet Magazine. Don't ask me what kind of cut I've used, because I wouldn't be able to tell you (the recipe calls for hanger steak, but who can find that?). To each place its own steak cuts. All you need is to be friend with Mr Butcher, and the problem is solved.


Six_Spice Steak
for 2 or 3 people

For the meat
beef steak, about 1,5" thick, cut lengthwise about 3/4 lb.
Sichuan peppercorns 1 tablespoon
whole black peppercorns 5 or 6
fennel seeds 1/2 teaspoon
anise seeds 1/2 teaspoon
cinnamon stick 1 piece, about 3/4" long
cloves 3
dark brown sugar 1 teaspoon
salt a pinch

For the sauce
soy sauce 3-4 tablespoons
rice vinegar 1/2 tablespoon
water 1 tablespoon
freshly grated ginger 1/2 tablespoon
dark brown sugar 1 teaspoon
minced shallot 1/2
minced garlic 1 small clove
fresh cilantro, chopped to taste

Preheat broiler. Lightly grease the pan where you'll cook the meat. Grind all spices in a food processor with sugar and salt until they're almost pulverized. Rub the meat with the spice mix and spread it evenly over it. Arrange meat on the pan and broil close to the heat, about 4 or 5 minutes per side (it must be on the rare side).
Remove meat from the oven and let it rest for about 10 minutes. Collect the juice that's been released, add it to the rest of the ingredients for the sauce (except cilantro) and let it thicken on the stove for a minute.
Brush the steak with the sauce and sprinkle it with the chopped cilantro. Cut it into thin slices and serve over a bed of salad.