Tender and juicy, this steak has the addition of a flavourful marinade that glazes the meat. Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.
Ingredients
- 1 inside round or other marinating steak, 1 inch (2.5 cm) thick (about 2 lb/1 kg)
- Marinade:
- 1/2 cup (125 mL) hoisin sauce
- 1/4 cup (50 mL) rice vinegar
- 4 cloves garlic, minced
- 1 tbsp (15 mL) minced gingerroot
- 1/2 tsp (2 mL) each Chinese five-spice powder and salt
Steps
- Marinade: In large shallow glass dish, whisk together hoisin sauce, vinegar, garlic, ginger, five-spice powder and salt. With fork, prick steak several times on each side; add to marinade and turn to coat. Cover and refrigerate, turning once, for 12 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Reserving marinade, place steak on greased grill over medium-high heat; brush generously with marinade. Discard remaining marinade. Close lid and grill until desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes. Thinly slice diagonally across the grain.
