Chinese Five-Spice Steak with Oranges and Sesame Broccolini Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

有效时间

40 minutes
Total Time

45 minutes

The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.

Ingredients

4 servings

3 small oranges (about 1 lb.)

1 1/2 tsp. Chinese five-spice powder

1 tsp. light brown sugar

2 1/4 tsp. kosher salt, divided

1 hanger steak (about 1 1/4 lb.), cut in half lengthwise, center gristle removed

2 Tbsp. vegetable oil

3 bunches broccolini (about 1 1/2 lb.), trimmed, halved lengthwise if large

2 Tbsp. toasted sesame oil

1/2 tsp. crushed red pepper flakes

1 tsp. toasted sesame seeds, plus more for serving

3 scallions, thinly sliced

Flaky sea salt

Steamed rice and hot sauce (for serving; optional)

Step 1
Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
Step 2
Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
Step 3
Heat vegetable oil in a large heavy skillet (preferably cast iron) over high. Cook steak, turning often, until browned on all sides and an instant-read thermometer inserted into the center registers 130˚F for medium-rare, 15–20 minutes total. After steak has cooked for about 5 minutes, nestle orange halves cut side down around steak and cook until well browned, about 5 minutes. Transfer oranges to a plate. Transfer steak to a cutting board and let rest 10 minutes before slicing.
Step 4
Arrange broccolini in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Transfer to a large bowl. Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
Step 5
Transfer steak to a platter. Arrange broccolini mixture alongside. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.

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Reviews (8)

This came out perfectly, I used flank steak because I couldn't find hanger steak. Because the flank steak was thiner than a hanger steak I doubled the spices/brown sugar and mixed the ingredients into a marinade with the juice of one orange and 1-2 Tbsp of neutral oil. I added the pepper flakes and added a few dashes of onion powder to the marinade to mix in the "scallion" flavor. Massaged and marinated for about 15 minutes. Seared for one minute on each side at high heat then added the marinade and oranges to the pan and cooked for 4 additional minutes on each side at about medium heat. Let steak rest for 10 min and slice against the grain. Toss the brocolini and a couple tbsp of water into the pan to deglaze and coat, cook until softened to liking. I juiced the remaining oranges and mixed in about 1 tsp of sesame seed oil and drizzled it onto steak. Top with green onion and sesame seeds.
- pdc2341
- Richmond, Virginia
- 6/30/2021
This was absolutely wonderful! We served it with roasted sweet potatoes and the flavors complemented each other beauitifully! Will definitely make again.
- sandylenox
- Tampa, FL
- 1/11/2021
This was good, but not fantastic. I did everything on the grill so maybe that made a difference.
- loriltx
- Houston
- 1/31/2020
This was really delicious. Made exactly as written.
- lkmbs
- 1/14/2020
We used NY Strip Steak and grilled it along with blood oranges. We steamed asparagus and spiced it as we would have the broccolini. Served over Basmati Rice. The spices for the steak added exceptional flavor!
- daleym1
- South Florida
- 3/30/2019
Really enjoyed this recipe. I had a bit of a hard time finding broccolini, although I did eventually get my hands on some... Not sure what I'd use if I couldn't find it. I think string beans could be nice!
- arielleview2
- Baltimore, MD
- 4/13/2018
So good and super easy. Perfect for a weeknight meal.
- hbagu
- South Bend, IN
- 3/1/2018
I really wanted to like this but it was just fine. Might try again but, if so, will cut back on the salt. Also, maybe I should have known this but there’s no way keeping the pan temp at high for all 20 minutes would work unless the goal is a charred all the way through piece of steak. My steak was done 5 minutes in. Of course, I didn’t flip often because I didn’t realize it was needed. So, maybe that was my issue.
- Lisa E
- Kingston, WA
- 5/6/2023