Chinese Five-Spice Steak with Oranges and Sesame Broccolini

Ingredients for Chinese Five-Spice Steak with Oranges and Sesame Broccolini

• 3 small oranges (about 450g .)

• 1 1/2 teaspoons Chinese five-spice powder

• 1 teaspoon light brown sugar

• 2 1/4 teskedar kosher salt, delat

• 1 hanger steak (about 575g .), cut in half lengthwise, centre gristle removed

• 2 matskedar vegetabilisk olja

• 3 bunches broccolini (about 675g .), trimmed, halved lengthwise if large

• 2 tablespoons toasted sesame oil

• 1/2 teskedar krossade röda chiliflakes

• 1 teaspoon toasted sesame seeds, plus more for serving

• 3 spring onions, thinly sliced

• Flingsalt

• Steamed rice and hot sauce (for serving

• valfritt)

How to make Chinese Five-Spice Steak with Oranges and Sesame Broccolini

Finely grate 2 teaspoons orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.

Add five-spice powder, brown sugar, and 2 teaspoons kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.

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 centre 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.

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 teaspoon sesame seeds, and remaining 1/4 teaspoons kosher salt and toss to coat.

Transfer steak to a platter. Arrange broccolini mixture alongside. Top with spring onions, 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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