Grilled Flank Steak

If you don't use the five-spice rub, be sure to season the steak generously
with salt, pepper, olive oil, and perhaps some thyme and rosemary.

1 flank steak, about 24 oz.
Five-Spice Rub, optional (see recipe)
1 tablespoon vegetable oil
Coarse salt
Sesame-Soy Sauce, optional (see recipe)

Be sure to rub the steak before lighting grill
Rub the steak with the Five-Spice Rub, if using, about 1 tablespoon per side.
Prepare Grill
When the fire is hot (you'll be able to hold your hand just above the grate for 1 second):
drizzle both sides of the flank steak with the vegetable oil and sprinkle lightly with salt.
Grill the steak for 8 minutes, flipping it a couple of times during cooking.
Be sure to keep the thicker part over the hotter area of the fire.
It should be rare to medium rare at this point.
Transfer the steak to a clean wooden carving board to rest for 2 to 3 minutes so the meat relaxes and the juices redistribute.
To carve, cut very thin slices across the grain and on a 45-degree angle.
Drizzle lightly with the Sesame-Soy Sauce, if you like.

Reprinted from Fine Cooking Magazine. All rights reserved.