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Sirloin steak | cherry tomato | basil pesto

4 persons | Shichirin, Beef | Meat | Main dish

Prep time
15 MIN
Cook time
25 MIN
Total time
40 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the grill. 


Preparation

  • Start by rubbing the sirloin steak with oil and season the meat with salt and pepper.
     
  • Grill the sirloin steak for a few minutes on each side until nicely crusted, then wrap with foil to rest.
     
  • Meanwhile, grill the cherry tomatoes on your Shichirin until they pop. Drizzle the tomatoes on the grill with olive oil and coarse salt.
     
  • Toast the pine nuts in a sieve over the hot Binchotan. 
     
  • Slice the sirloin steak, brush with the basil pesto and serve with the puffed tomatoes, toasted pine nuts and Parmesan shavings.


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Ingredients

  • 400 g sirloin steak (1 piece)
  • 4 bunches of cherry tomatoes
  • 100 g pine nuts
  • 2 tbsp olive oil
  • 1 tbsp basil pesto
  • 1 handful of Parmesan shavings
  • YAKINIKU Szechuan Pepper
  • YAKINIKU Japanese Smoked Salt

Requirements

  • Binchotan
  • tweezer
  • sieve
  • Aluminimum foil

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