© James Baigrie
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

When preparing steaks for the grill, Steven Raichlen typically applies rubs and seasonings first, then drizzles the meat with oil. But here he applies an oil-based paste before sprinkling on a pungent blend of peppercorns, which helps the Asian-flavored crust cling to the steak as it cooks. Plus: More Grilling Recipes and Tips

How to Make It

Step 1    

Light a charcoal grill. In a mortar or spice grinder, coarsely grind the peppercorns; transfer to a bowl and stir in the salt. In another bowl, whisk the soy sauce with the wasabi and sesame oil to make a paste. Spread the wasabi paste over the steak and sprinkle with the pepper, gently pressing it into the meat.

Step 2    

Grill the steak over moderately high heat, turning once, 10 minutes per side for medium-rare. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak against the grain and serve.

Suggested Pairing

People typically think of steak and Cabernet as perfect partners (usually true), but this variation on steak au poivre is so aromatic, it actually goes better with a Malbec.

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