Four-Pepper Steak au Poivre
6
Sunday, 08-28-11
Four-Pepper Steak au Poivre
- 1 1/2 tsps black peppercorns
- 1 1/2 tsps white peppercorns
- 1 1/2 tsps dried green peppercorns
- 1 1/2 tsps Sichuan peppercorns
- 1 1/2 tsps kosher salt
- 2 tbsps soy sauce
- 1 tbsp wasabi powder
- 1 tbsp Asian sesame oil
- 1 1/2 lbs tri-tip steak in 1 piece
1. Light a charcoal grill. In a mortar or spice grinder, coarsely grind the black, white, green and Sichuan peppercorns; transfer the ground pepper to a small bowl and stir in the salt. In another salt bowl, whisk the soy sauce with the wasabi and sesame oil to a paste. Spread the wasabi paste all over the steak, then sprinkle the steak with ground pepper., gently pressing the seasonings into the meat.
2. Grill the steak over moderately high heat, turning once, 10 minutes per side for medium-rare. Transfer the steak to a carving board and let it rest for minutes before carving. Thinly slice the steak against the grain and serve.
Serves: 4
Source: Food & Wine, Annual Cookbook, 2008
