|1||cup soy sauce|
|1||3-inch piece fresh ginger, coarsely chopped|
|1||shallot, finely chopped|
|1||clove garlic, finely chopped|
|2||pieces star anise|
|1/4||cup Chinese five-spice powder|
|4||top-round lamb steaks (6 to 8 ounces each), trimmed|
|1||tablespoon vegetable oil|
|Salt and pepper, to taste|
2. In a large bowl, rub the lamb with marinade. Cover tightly and refrigerate for 48 hours.
3. Set the broiler rack 6 inches from the source of heat; turn on the broiler. Rub a broiler pan with 1/2 tablespoon of oil. Wipe excess marinade from lamb. Brush it with the remaining 1/2 tablespoon of oil. Sprinkle with salt and pepper.
4. Broil for 3 minutes, turn over, add salt and pepper, and broil 3 minutes more or until the meat is charred. Let the lamb rest for 5 minutes before slicing thinly. Serve with a cucumber salad and flatbread. Adapted from Jasper White