Five-Spice Flank Steak with Glazed Eggplant

You’re going to love this eggplant, first grilled directly over the fire for great smoky flavor, then coated with an intense marinade and wrapped in foil to continue its cooking on the grill. It partners perfectly with flank steak perfumed with Chinese five-spice powder.

PREP: 10 minutes GRILL: 17 to 23 minutes

MAKES: 4 main-dish servings

2 teaspoons Chinese five-spice powder

½ teaspoon salt

1 beef flank steak (1 ¼ pounds), well trimmed

3 tablespoons teriyaki sauce

2 teaspoons brown sugar

1 ½ teaspoons minced, peeled fresh ginger

¼ teaspoons Asian sesame oil

1 garlic clove, crushed with garlic press

4 medium Japanese eggplants (about 5 ounces each) heavy-duty aluminum foil

1 bunch green onions, trimmed (optional)

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. In cup, combine five-spice powder and salt; use to rub all over flank steak. Set steak aside. In small bowl, with fork, mix teriyaki sauce, brown sugar, ginger, sesame oil, and garlic; set aside.

3. With knife, trim eggplant stems, then cut each eggplant lengthwise in half. Score cut side of each half with ¼-inch-deep slits to form a diamond pattern. With tongs, place eggplants, cut sides down, on hot grill rack. Grill until cut sides are lightly browned, about 5 minutes.

4. Fold 30" by 18" sheet of heavy-duty foil crosswise in half. Place grilled eggplants on double thickness of foil. Pour teriyaki mixture over. Bring long sides of foil up and over eggplants; fold several times, then fold in ends to seal tightly. Set aside.

5. Place steak on hot grill rack. Cover grill and cook steak 12 to 15 minutes for medium-rare or until desired doneness, turning over once. After steak has grilled 5 minutes, add foil packet with eggplants to same grill rack. Cook eggplants until very tender, about 7 minutes.

6. When eggplants are done, transfer packet to plate. When steak is done, transfer to cutting board and let stand 10 minutes to allow juices to set for easier slicing. If you like, add whole green onions to grill and cook until tender, 2 to 3 minutes, turning occasionally.

7. To serve, with kitchen shears, cut an X in top of packet to let steam escape, then carefully pull back foil to open. Thinly slice steak diagonally across the grain. Serve with eggplants with their sauce and green onions, if using.

EACH SERVING STEAK: About 245 calories, 28g protein, 1g carbohydrate, 13g total fat (6g), 72mg cholesterol, 385mg sodium

EACH SERVING EGGPLANT: About 55 calories, 2g protein, 12g carbohydrate, 1g total fat (0g saturated), 0mg cholesterol, 520mg sodium