Tea Smoked Steaks
Picanha, rump or sirloin steaks marinated in a Japanese style marinade; then smoked in a bamboo steamer with loose, smoky Lapsang Souchong tea leaves.
To Cook Rare: 10-12 minutes
To Cook Medium: 15-20 minutes
- 4 x 175g/6oz thin cut picanha or bistro rump or sirloin steaks
For the Marinade
- :60ml/4tbsp Japanese mirin (rice wine) or dry sherry
- 60ml/4tbsp Japanese mirin (rice wine) or dry sherry
- 15ml/1tbsp sesame oil
- 5ml/1tsp Japanese 7 spice seasoning (or shichimi togarashi) or Chinese 5 spice powder
For the Tea Smoked Steaks
- :120ml/6tbsp Lapsang Souchong tea leaves
- 75ml/5tbsp uncooked, dry rice
- 45ml/3tbsp dark brown sugar
- 15ml/1tbsp sunflower oil
- Score the steaks with a sharp knife and transfer to a plastic food bag.
- Add the mirin or sherry, soy sauce, sesame oil and 7-spice powder. Seal and marinate for 2 hours, or overnight in the fridge, if time allows.
- Heat the sunflower oil in a non-stick frying pan and lightly sear the beef. Transfer to a plate and set aside.
- Line a wok or large saucepan (with a lid) with a triple layer of foil. Mix together the tea, rice and sugar. Spread in a layer on top of the foil.
- Place the steaks inside the steamer then set this in the wok or saucepan and cover tightly with a lid or double layer of foil. Heat the wok until smoking hot, reduce the heat to medium, cover and cook for 10-12 minutes for rare, 15-20 minutes for medium.