Grilled Sichuan Peppercorn Beef

Recipe Ingredients

1		Beef tri-tip roast - (abt 2 lbs)
		Marinade
2 tablespoons	30ml	Sichuan peppercorns
2 tablespoons	30ml	Coarsely-chopped orange peel
1 tablespoon	15ml	Chopped fresh ginger
2 tablespoons	30ml	Chopped fresh garlic
6		Scallions - cut 1" pieces
1/4 cup	59ml	Light soy sauce
4 tablespoons	60ml	Vegetable oil
2 tablespoons	30ml	Chinese black vinegar
		= (or balsamic vinegar)
2 tablespoons	30ml	Chinese sesame oil
		Dipping Sauce
1 tablespoon	15ml	Balsamic vinegar
1/4 cup	59ml	Soy sauce
4 tablespoons	60ml	Toasted sesame oil
2 teaspoons	10ml	Chopped garlic
2 teaspoons	10ml	Chopped ginger
1/2 teaspoon	2.5ml	Crushed red pepper
1		Scallion - sliced
		Zest of 1 orange

Recipe Instructions

Toast the Sichuan peppercorns in a dry skillet until fragrant. Cool. Grind into a fine powder. Combine the peppercorns with the remaining marinade ingredients and pour over the beef. Marinate while covered in the refrigerator for 2 to 4 hours.

Meanwhile, make the dipping sauce by combining all ingredients in a nonreactive bowl. Set aside.

Place beef in the middle of the cooking grate directly over the heat for 1 to 2 minutes on each side or until nicely seared. Place over indirect heat and finish cooking, for about 8 minutes on each side. Turn once halfway through cooking time.

Allow beef to rest for 10 minutes. Slice thinly and serve with dipping sauce.

This recipe yields 6 to 8 servings.

Source:
Greensburgh Tribune-Review, 09-05-1999

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