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Grilled, Healthy Eating, Mains

Charcoal-grilled Sichuan beef with cilantro-shallot sauce

Charcoal-grilled Sichuan beef with cilantro-shallot sauce
Mark Boster / Los Angeles Times

There were days a couple of years ago when you might have spotted Lee Hefter, executive chef of Spago Beverly Hills, prowling through shops in Chinatown searching for an ingredient that then was almost impossible to find -- Sichuan peppercorns. ... Read more

Total time: 30 minutes plus 6 hours marinating time | Serves 2


  • 1 (9-ounce) New York steak
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon crushed dried hot chiles
  • 1 green onion, minced
  • 1 tablespoon sesame oil

Step 1Place the steak in a glass dish. Rub the ginger, garlic, dried chiles, green onion and sesame oil to completely coat the steak. Cover and marinate 6 hours in the refrigerator.

Sauce and assembly

  • Marinated steak
  • 1 tablespoon peanut oil
  • 1 shallot, minced
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon minced garlic
  • 1 teaspoon chopped cilantro
  • 1/2 teaspoon crushed dried chiles
  • 1 1/2 tablespoons veal stock
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons mirin
  • 1 tablespoon butter, cold
  • Salt
  • 1/4 teaspoon ground Sichuan pepper

Step 1Remove the steak from the refrigerator 30 minutes before grilling. Heat the grill. Heat the oil in a small saucepan or skillet. Add the shallot, ginger, garlic, cilantro and dried chiles and cook on low heat 2 to 3 minutes, until the shallot is tender. Add the veal stock, soy sauce and mirin. Cook for 1 minute. Swirl in the butter.

Step 2Wipe off excess marinade from the steak. Grill to medium rare, about 7 to 12 minutes (turning over halfway through cooking) depending on the thickness. Season with salt and Sichuan pepper while grilling. Let rest 10 minutes.

Step 3Slice the steak and arrange on a serving plate. Spoon the sauce over.

Note: From Luis Diaz, executive chef at Chinois on Main in Santa Monica. If diners want a really spicy dish, the restaurant will garnish with chile oil and chile flakes. It's served with a green salad.


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