Peppered Steak

Prep: 30 mins 
Cook: 6-8 mins

4 flank steaks or thin rump steaks,
about 175 g/6 oz each
h head Chinese leaves, thinly sliced
25 g/ 1 oz fresh mint leaves
25 g/ 1 oz fresh coriander leaves
h red onion, thinly sliced
a squeeze of lime juice 
oil, for brushing
salt and pepper
lime wedges, to garnish

Marinade

1 whole garlic bulb, cloves separated
and peeled
1/4 tsp salt
2 tbsp Sichuan peppercorns
1 tbsp black peppercorns
2 tsp soft brown sugar
1 bird’s eye chilli, deseeded and
finely chopped
4 tbsp soy sauce
juice of 1 lime

1. This recipe requires a barbecue. Place the steaks between two 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.

2. To make the marinade, place the garlic salt in a mortar and pound with a pestle. Ad both types of peppercorn, the sugar and chilli and pound to a paste. Mix 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.

3. 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 arid lime juice to taste.

4. Transfer 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.

5. Cook the meat over medium-hot coals for 2-3 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.