Sichuan au Poivre Steak Recipe

Grilled flat iron steak served with Sichuan au poivre sauce, fresh watercress and crispy garlic chips.

Step 1: Remove steak from marinade. Over high heat mark both sides of steak on a grill. 

Step 2: Once the steak is marked, move it off direct heat to another part of the grill with indirect medium heat or to an oven to finish cooking. Cook to 125°F internal temperature; remove from heat and let rest at least 5 minutes before slicing. 

Step 3: Plate sauce in a pool on the bottom of the plate, off center down and to the left quarter of the plate. 

Step 4: Slice steak once on a bias across the grain and plate on top of sauce and making sure to turn the inside of the steak facing out so the diner can see the "temperature" of the steak.

Step 5: Garnish with fresh watercress and crispy garlic chips.

Sub-Recipe Directions

Marinated Steak

Step 1: In a pan whisk together soy sauce, hoisin, rice vinegar, sesame oil and honey.

Step 2: Add beef and fully coat in marinade. Cover and allow to marinate refrigerated for 12-24 hrs. 

Sichuan au Poivre

Step 1: In a dry skillet over medium heat toast the peppercorns together until fragrant. Using a mortar and pestle or a spice grinder coarsely crush the peppercorns and reserve for later in the recipe.

Step 2: Melt the butter in a sauté pan over medium heat. Add the shallot and sauté until translucent.

Step 3: Carefully add the brandy to the saucepan. It may flambe, let simmer 1-2 minutes until the alcohol evaporates.

Step 4: Whisk heavy cream and stock into cooked brandy and bring to a gentle simmer. Add the crushed peppercorns and stir to combine.

Step 5: Stir in the Dijon and salt to taste.

Step 6: Serve hot.