Four Pepper Steak Au Poivre
|Black peppercorns||1 1⁄2 Teaspoon|
|White peppercorns||1 1⁄2 Teaspoon|
|Dried green peppercorns||1 1⁄2 Teaspoon|
|Sichuan peppercorns||1 1⁄2 Teaspoon|
|Kosher salt||1 1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Wasabi powder||1 Tablespoon|
|Asian sesame oil||1 Tablespoon|
|Tri tip steak||1 1⁄2 Pound (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 small bowl, whisk the soy sauce with the wasabi and sesame oil to make a paste. Spread the wasabi paste all over the steak, then sprinkle the steak with the 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 5 minutes before carving. Thinly slice the steak against the grain and serve.