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Charcoal grilled Sichuan beef with cilantro shallot sauce

Course Main Course
Cuisine China, North America
Keyword Beef
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

  1. 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.
  2. Remove the steak from the refrigerator 2 hours before grilling.
  3. Heat the grill.
  4. Heat the oil in a small saucepan or skillet.
  5. 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.
  6. Wipe off excess marinade from the steak.
  7. 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.
  8. 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.
  9. It's served with a green salad.

Recipe Notes

Recipe by Barbara Hansen photography by Mark Boster / Los Angeles Times/ March 15, 2006