Charcoal Grilled Beef Salad
Sichuan Pepper Dressing
Selected Australian beef chuck flap charcoal-grilled to perfection, paired with crisp greens and a vibrant house-refined Sichuan pepper and black vinegar dressing.
This charcoal-grilled beef salad brings together smoky, savory grilled meat and a refreshing, vibrant mix of crisp greens, citrus, and a punchy self-refined Sichuan pepper dressing. The contrast between the rich chuck flap and the tongue-tingling numbness of the Sichuan peppercorn sauce creates an invigorating, non-greasy culinary balance.
Ingredients
- 400 g Australian beef chuck flap
- 200 g mixed salad greens
- 1 orange
- 100 g green grapes
- 8 cherry tomatoes
- 30 ml Sichuan pepper oil
- 15 ml sesame oil
- 20 g sesame paste
- 15 g minced garlic
- 15 g minced ginger
- 20 g onions
- 10 g chopped green onions
- 20 ml fermented black vinegar
- 5 g white sugar
- 5 g seasoning powder
- 5 g smoked sweet paprika
- 10 g white sesame seeds
- to taste salt
- to taste black pepper
Instructions
- 1Add Aromatics to Blending Cup
Pour the freshly minced garlic and ginger from the prep bowls into a tall plastic blending cup, preparing them to be combined with the liquid and spice ingredients for the sauce.
Tip: Ensure all pieces are scraped cleanly from the bowl so exact proportions are maintained. - 2Pour Liquids into the Cup
Pour the self-refined Sichuan pepper oil, fermented black vinegar, and other liquid flavorings from a measuring cup directly into the tall container holding the minced aromatics.
Tip: Pour in a steady stream to prevent splashing against the sides of the tall container. - 3Blend the Sauce Ingredients
Use a hand-held immersion blender inserted into the container to thoroughly crush and emulsify all the aromatics and liquid seasonings into a smooth, vibrant red, flavorful soul sauce.
Tip: Blend continuously until the mixture is uniform and completely smooth with no large chunks remaining.
