Barbecued Rump Steak Szechwan

For the Steak
  • 4 rump steaks, each 200g
  • 2 tablespoons sesame oil
  • 1 tablespoon Szechwan pepper, roasted and ground
  • sesame-chili oil, to taste
For the Sauce
  • 120ml Mirin (a sweet Japanese rice wine)
  • 3 tablespoons shallots, finely chopped
  • 250ml homemade chicken stock
  • 2 tablespoons garlic, roughly chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 1/2 teaspoon dried chili peppers
  • 3 tablespoons cold butter, cut into small pieces
  • 1 tablespoon dark soy sauce
  • 2 tablespoons fresh coriander, finely chopped

Rub the steaks with the sesame oil and evenly sprinkle the Szechwan pepper over both sides, leave them to marinate overnight in the fridge.

Boil the rice wine and the shallots in a small pot, till it has been reduced by 2 thirds. Then add the stock, garlic, ginger, and chili peppers, boil until this is also reduced by 2 thirds. It should have thickened a bit by now, add the butter piece for piece stirring gently. Finally add the soy sauce and the coriander. Remove from heat and set aside.

Heat your barbecue, till the coals are glowing, grill the steaks 5-6 minutes each side (longer if you don't like them rare) place them to the side of the barbecue away from the direct heat but enough to keep them warm, leave to rest for about 10 minutes. Reheat the sauce, cut the steaks into thin strips, place on preheated plates, pour the sauce over the steaks, and sprinkle with sesame-chili oil. I served this with oven hot French bread and Ice-cold German yeast-wheat beer (Hefe-Weizen Beer) with a slice of lemon. (You should be able to get Paulaner Hefe-Weizen Bier as it is as common -- world wide as Beck's.)

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