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Beef and Broccolini
Serves
12 portions
About
Ingredients
Pepper Sauce
Kikkoman Oyster-flavored sauce® 1½ cup
Kikkoman Soy Sauce® ½ cup
Peppercorns, black, white, green and red, smashed 1 Tbsp.
Pepper Butter (recipe below) as needed
Pepper Butter
Butter, softened 1 lb.
Garlic, coarse chop 1 Tbsp.
Green onions, grilled, minced ¼ cup
Jalapeño, halved, grilled, minced ¼ cup
Fresno peppers, halved, grilled, minced ¼ cup
Peppercorns, black, white, green and red, smashed 1 Tbsp.
Pepper Sauce (see above) 1 Tbsp.
Sea salt, coarse grind as needed
Beef
Tri tip 4 lbs.
Peanut – sesame oil blend, as needed
3 parts: 1 part
Peppercorns, black, white, green and red, smashed as needed
Broccolini, Shiitakes and Onions
Broccolini, stems trimmed, blanched 2 bu.
Onions, yellow, ¼” moons, 1 cup
Shiitakes, stemmed, halved 1 cup
Peanut – sesame oil blend, as needed
3 parts : 1 part
Directions
- For the Pepper Sauce: Whisk together Oyster-flavored sauce, soy sauce and peppercorns.
- For the Pepper Butter: Soften butter to room temperature, add all ingredients and mix together. Season to taste with salt.
- For the Tri Tip: Rub tri tip with the peanut-sesame oil blend and coat with smashed peppercorns.
- Heat a grill pan until it is near smoking and grill seasoned tri tip for 3 to 4 minutes on all sides, 8 to 10 minutes in total. The meat will be rare and finished on a grill to order at plating.
- Remove from skillet and place on a cooling rack to rest before slicing.
- For the Broccolini, Shiitakes and Onions: Heat a wok over high heat with enough oil to coat the bottom. When oil is smoking, add onions and mushrooms, shaking and stirring until they soften and are lightly charred. Add broccolini and a drizzle of oil, until broccolini is also lightly charred.
- To Serve: Arrange on plate at 12 o’clock. Slice tri tip, grill to desired doneness, and arrange on plate at 6 o’clock.
- Add Pepper Sauce to a small sauté pan and heat with a chunk of Pepper Butter; whisking until butter is just melted and sauce is silky.
- Spoon generous amount of sauce over tri tip and vegetables.
Source: As presented to The Culinary Institute of America and Kikkoman, USA by Chef Andrew Hunter, 2021
