Grilled Black Pepper Sauce Beef Loin Steak (燒烤黑椒牛排, Siu1 Haau1 Hak1 Ziu1 Ngau4 Paai4)

Black pepper sauce is the basis for this easy to make beef steak marinade. The steak can be marinated for as little as one hour, but ideally should be done overnight. Just make sure to turn the steak over halfway through the marinade time so that both sides of the steak are coated. If you’re really pressed for time or want to quickly coat the steak at the last minute, the black pepper sauce can just be used all by itself as a barbeque sauce. For the best results, choose a thick cut beef steak for a given weight so as not to overcook the beef.

Enjoy!

Ingredients

1½ lb.	750 g.	Beef loin or rib steak (牛排, ngau4 paai4)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Lee Kum Kee brand Black Pepper Sauce (黑椒汁, hak1 ziu1 zap1) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Lee Kum Kee Brand Black Pepper Sauce
(黑椒汁, hak1 ziu1 zap1)

Instructions

1. Marinate the beef loin or rib steak for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, Lee Kum Kee brand Black Pepper Sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. The steak should be turned over half way through the marinating process to make sure both sides of the steak are coated. If marinating the beef steak overnight, take it out of the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the beef and the side without the coals (the “cool” side) will be used for smoking the beef. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the beef from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the beef on the hot side of the uncovered grill for 1½-2 minutes until browned, rotating the steak 90⁰ to produce the grill marks, and grilling for another 1½-2 minutes. Turn the beef over to brown the other side for 2-3 minutes. Move the beef to the cool side of the grill when browning is complete.
5. Cover the grill and allow to smoke for 3 minutes. Remove the beef from the grill and allow to rest for 5 minutes before serving. Be careful not to overcook the beef. The temperature of your fire and previous experience with your grill will determine the total cooking time for the beef.