grilled steak with strawberries and doubanjiang

Serves 2

Steak:

• 1 tablespoon Sichuan peppercorns

• 2 teaspoon black peppercorns

• 1 teaspoon coriander seeds

• ½ teaspoon cumin seeds

• Olive oil, for coating

• 1 lb. bavette steak, or skirt, strip, or ribeye steak

• Kosher salt, to taste

Strawberries and Doubanjiang

• ¼ cup extra virgin olive oil

• ¼ cup rice vinegar

• 3 tablespoons doubanjiang sauce

• 2 tablespoons chopped fresh mint

• 2 tablespoons chopped cilantro

• 2 scallions, sliced thinly

• 10 ounces strawberries, hulled and chopped

• Kosher salt and black pepper, to taste

For serving:

• Steamed Rice

Method:

1. Make spice mix: In a mortar and pestle, crush Sichuan peppercorns, black peppercorns, coriander seeds, and cumin seeds until finely ground. Set aside.

2. Pat steak dry with a paper towel. Coat steak all over with olive oil.

3. Season steak all over with salt and spice mix. Set aside.

4. Heat up grill on high.

5. Cook steak: Place steak on hottest part of grill and cook until deeply brown, about 5 minutes.

6. Flip and cook another 4 minutes or until internal temperature is about 120F for medium rare.

7. Remove from grill and allow to rest at least 10 minutes before slicing.

8. Doubanjiang sauce and Strawberries: In a small bowl, combine olive oil, rice vinegar, and doubanjiang sauce. Stir in chopped mint, cilantro, scallions and strawberries until combined.

9. Serve: Slice steak against the grain. Top with strawberries and serve with steamed rice.

Alternatively:

This recipe would also be good with a steak cooked in a pan and basted with some doubanjiang sauce and butter.