Serious Heat: Sichuan Sirloin Salad

Ingredients

• 1/2 teaspoon extra-virgin olive oil
• 1 cup jicama, peeled and cut into matchsticks
• 1 cup butternut squash, peeled, cut into 1/2-inch cubes
• 4 cups shredded Napa cabbage
• 2 plum tomatoes, sliced
• 1/2 red bell pepper, diced
• 4 portions Sichuan Sirloin
• 1/2 cup Honey Mustard Vinaigrette
• Freshly ground Sichuan peppercorns
• 1/2 cup beef stock
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon crushed green peppercorns
• 1/2 teaspoon crushed black peppercorns
• 1 teaspoon crushed pink peppercorns
• 1 scallion, sliced
• 2 tablespoons rock sugar, crushed
• 1 teaspoon sesame oil
• 1/2 cup finely chopped cilantro
• 4 portions beef sirloin
• 1/2 teaspoon freshly ground Sichuan peppercorns, for garnish
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 dried chile piquin, crushed
• 1 tablespoon toasted sunflower seeds
• 1 small red onion, finely diced
• salt and freshly ground pepper

Directions

1. Warm the oil in a sauté pan set over medium heat. Once it is hot, add the jicama and squash and cook, tossing, for 2 minutes. Take the pan off the heat. In a bowl, toss the cabbage, tomatoes, and bell pepper with the warm jicama mixture.
2. Pile 1 cup of the cabbage salad in the middle of a plate. Place the Sichuan Sirloin on top, then finish with a little freshly ground Sichuan pepper and a drizzle of vinaigrette. Do the same with the remaining ingredients.
3. For the Sichuan Sirloin, which makes 4 servings with a medium zest factor, stir together the stock, soy sauce, garlic, ginger, peppercorns, scallion, sugar, oil, and cilantro in a bowl until well mixed. Add the sirloin and marinate the steaks for 30 minutes to 2 hours.
4. Heat a grill to medium-high heat. Sear the sirloin for 2 minutes, then rotate the steaks 180 degrees and cook for another 2 minutes. Flip them over and grill for 3 more minutes. Take the steaks off the grill and rest them for 5 minutes. Slice each steak across the grain into even strips, then scatter the pepper evenly over the grilled steak.
5. For the Honey Mustard Vinaigrette, which makes 2 cups with a medium zest factor, place all ingredients in a blender and combine.