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Charcoal grilled Sichuan beef with cilantro shallot sauce
Servings 2
Ingredients
Marinade
- 1 New York strip steak 400 gr / contre-filet
- 1 tsp ginger fresh, minced
- 1 tsp garlic minced
- 1/2 tsp hot chiles dried, crushed
- 1 green onion minced
- 1 tsp sesame oil
Sauce and assembly
- 1 tbsp peanut oil
- 1 shallot minced
- 1/2 tsp ginger fresh, minced
- 1/2 tsp garlic minced
- 1 tsp cilantro chopped
- 1/2 tsp chiles dried crushed
- 2 tbsp veal stock
- 2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 tbsp butter cold
- salt
- 1/2 tsp Sichuan pepper ground
Instructions
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A good while before the dinner place the steak in a glass dish. Rub the ginger, garlic, dried chiles, green onion and sesame oil to completely coat the steak. Cover and marinate 6 hours in the refrigerator.
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Remove the steak from the refrigerator 2 hours before grilling.
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Heat the grill.
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Heat the oil in a small saucepan or skillet.
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Add the shallot, ginger, garlic, cilantro and dried chiles and cook on low heat 2 to 3 minutes, until the shallot is tender. Add the veal stock, soy sauce and mirin. Cook for 1 minute. Swirl in the butter.
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Wipe off excess marinade from the steak.
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Grill to medium rare, about 7 to 12 minutes (turning over halfway through cookindepending on the thickness. Season with salt and Sichuan pepper while grilling. Let rest 10 minutes.
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Slice the steak and arrange on a serving plate. Spoon the sauce over. If you want a really spicy dish, then garnish with chile oil and chile flakes.
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It’s served with a green salad.
Recipe Notes
Recipe by Barbara Hansen photography by Mark Boster / Los Angeles Times/ March 15, 2006