Succulent BBQ Beef, Ideal to slice into your summer salad!

Serves: 4   
Tokyo Beef

Tokyo Beef

  • 600g Tri-Tip, Flank Steak or Oyster Blade
  • 1/2 Cup Japanese Soy Sauce
  • 1 Tablesppon Olive Oil
  • 1 Tablespoon Crushed Garlic
  • 2 Teaspoons Cracked Black Pepper

1. Score beef in criss cross pattern 30mm apart 5mm deep. Place in a deep tray.

2. Combine soy, oil, garlic and pepper. Pour over beef. Cover and chill for 1-2 hours or overnight.

3. Preheat char grill BBQ on high heat. Cook beef for 8 minutes on each side or until beef is well browned and is slightly resistant to pressure from tongs.

4. Remove to a warmed plate, cover loosely with foil and rest for 10 minutes.

5. Carve into thin slices against the grain.

Serving Suggestion:
  • Serve sliced on a board with salad.

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