SICHUAN PEPPERED STEAK

 
» Place the steaks between 2 sheets of clingfilm and pound with a meat mallet until flattened to 5 mm/1/4 inches. Slice each steak in half and place in a single layer in a shallow dish.
» To make the marinade, place the garlic and salt in a mortar and pound with a pestle. Add both types of peppercorn, the sugar and chilli, and pound to a paste.
» Stir in the soy sauce and lime juice. Pour over the meat, turning to coat. Cover with clingfilm and leave to marinate at room temperature for 1 hour, or preferably overnight in the refrigerator.
» Preheat the barbecue to medium—hot. Arrange the Chinese leaves, mint and coriander leaves in a shallow serving dish. Scatter with the onion slices and sprinkle with salt, pepper and lime juice to taste.
» Remove the meat from the marinade, scraping off any solids and discarding the marinade. Pat dry with kitchen paper and lightly brush with oil. Thread concertina-style onto four metal or pre-soaked wooden skewers. Oil the grill rack.
» Cook the meat over medium-hot coals for minutes on each side, until browned. Transfer to a dish, remove the skewers and leave to rest for 5 minutes. Arrange on top of the salad and sprinkle with any juices from the meat. Serve immediately, garnished with the lime wedges.
SERVES 4

Marinade