Recipe for Grilled Sichuan Peppercorn Beef 
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Yield:
6
Ingredients:
Amount Ingredient
1 x beef tri-tip roast - (abt 2 lbs)
----------------- MARINADE ----------------
2 tbl Sichuan peppercorns
2 tbl coarsely-chopped orange peel
1 tbl chopped fresh ginger
2 tbl chopped fresh garlic
6 x scallions cut 1" pieces
1/4 cup light soy sauce
4 tbl vegetable oil
2 tbl Chinese black vinegar
(or balsamic vinegar)
2 tbl Chinese sesame oil
----------------- DIPPING SAUCE ----------------
1 tbl balsamic vinegar
1/4 cup soy sauce
4 tbl toasted sesame oil
2 tsp chopped garlic
2 tsp chopped ginger
1/2 tsp crushed red pepper
1 x scallion sliced
Instructions:
Instructions: Toast the Sichuan peppercorns in a dry skillet until fragrant. Cool. Grind into a fine powder. Combine the peppercorns with the remaining marinade ingredients and pour over the beef. Marinate while covered in the refrigerator for 2 to 4 hours.

Meanwhile, make the dipping sauce by combining all ingredients in a nonreactive bowl. Set aside.

Place beef in the middle of the cooking grate directly over the heat for 1 to 2 minutes on each side or until nicely seared. Place over indirect heat and finish cooking, for about 8 minutes on each side. Turn once halfway through cooking time.

Allow beef to rest for 10 minutes. Slice thinly and serve with dipping sauce.

This recipe yields 6 to 8 servings.

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