Grilled Beef Steak with Oyster Sauce
by Editorial Staff
Farmed veal tenderloin steak cooked in oyster sauce in a covered charcoal grill.
Ingredients
- Beef (tenderloin) – 350 g
- Mirin – 30 g
- Sesame oil – 0.75 teaspoon
- Oyster sauce – 40 g
- A mix of five peppers – to taste
Directions
- Clean the tenderloin from the film, cut off the piece we need from the middle (across the fibers).
- Place the steak vertically and fold it like an accordion, pressing it against the table with your palm. No hammers, just your hand. Usually, steaks are not marinated, because the tenderloin does not need it. But we have a slightly different “song” here. I used a vacuum cleaner. I dripped sesame oil into a bowl, added oyster sauce for the main aroma, and thereby salt the meat, as well as mirin, for sweetness, and therefore for taste.
- Dip the steak in this mixture, put it in a bag for a vacuum, pour over the remaining marinade, and evacuate. I left it in the refrigerator overnight. (Although in this state fresh meat may not be frozen for two weeks).
- Then he transferred it to the heated grill grate, covered with a lid, and cooked for about 12 minutes at a temperature of 200 degrees, turning it over several times. When serving, brush with oyster sauce. It is thick, fits well, and gives a chic shine to our steak.
- Finally, sprinkle the steak with crushed pepper.
Enjoy your meal!
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