Serves: 4
Total Calories: 154
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Trim the steak of any excess fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.
TO MAKE THE VINAIGRETTE: In a small bowl whisk together the vinaigrette ingredients.
Toss the beans in the vinaigrette to coat them evenly. Remove the beans from the bowl, reserving the vinaigrette, and grill over Direct Medium heat until crisp-tender, 8 to 10 minutes. Remove from the grill, transfer to a medium bowl, and pour in the reserved vinaigrette. Gently toss to combine and set aside until ready to serve.
Remove the steak from the bag and discard the marinade. Wipe most of the marinade off the steak with a paper towel. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Lightly brush or spray both sides of the steak with the sesame oil. Season with the Szechwan peppercorns and salt. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 10 to 12 minutes, turning once halfway trough grilling time. Remove from the grill and allow to rest for about 5 minutes before thinly slicing on the bias. Serve warm with the salad.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Szechwan Sirloin Steak With Green Bean Salad recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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