Grilled Brisket with Scallion-Peanut Salsa Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we're making a case for throwing it on the grill. Hear us out, because it works, especially with this peanut topping. The only thing wintry: Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.

Ingredients

4 servings

Meat and marinade:

1 1/2 lb. flat-cut beef brisket, fat trimmed to 1/4" thick

4 garlic cloves, finely grated

1/4 cup fresh lime juice

1/4 cup oyster sauce

2 Tbsp. soy sauce

2 Tbsp. dark brown sugar

2 tsp. toasted sesame oil

Salsa and assembly:

Vegetable oil (for grill)

1/3 cup extra-virgin olive oil

1/3 cup chopped raw peanuts

1 garlic clove, finely grated

2 tsp. toasted sesame seeds

1 tsp. crushed red pepper flakes

2 Tbsp. fresh lime juice

2 tsp. honey

Kosher salt

1 bunch scallions (about 6), thinly sliced into matchsticks

1/2 bunch cilantro, torn into sprigs

Meat and marinade:
Step 1
Freeze brisket on a small baking sheet until very firm around the edges, 45–60 minutes.
Step 2
Remove brisket from freezer. Using a long sharp knife, slice brisket against the grain 1/8" thick. (As the piece gets smaller, you can cut it in half crosswise to make it easier to cut.) Place inside a resealable plastic bag. Whisk garlic, lime juice, oyster sauce, soy sauce, brown sugar, and oil in a small bowl until sugar dissolves. Pour marinade over meat, seal bag, and rub vigorously to separate any meat slices that might want to stick together so the marinade can get to them. Chill at least 1 hour and up to 1 day.
Salsa and assembly:
Step 3
Prepare a grill for medium heat; oil grate. Cook olive oil and peanuts in a small saucepan over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden, 6–8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime juice and honey. Season salsa with salt; set aside.
Step 4
Rinse scallions under cold water; drain well. Toss in a medium bowl with cilantro.
Step 5
Transfer brisket slices to a large rimmed baking sheet with tongs, leaving any excess marinade behind. Lightly season with salt. Grill meat in batches until charred underneath and nearly cooked through, 1–2 minutes, then turn and grill just long enough to cook through, about 30 seconds. Transfer to a platter. Toss scallion mixture into peanut mixture and mound over brisket.

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Reviews (5)

The marinade and salsa are excellent but skip the brisket and freezing part. I use one big piece of trimmed beef tenderloin and the whole thing is great. Brisket is for long slow cooking.
- Ohanloon
- Ottawa, Canada
- 1/22/2022
Flavors of this recipe were phenomenal!!! Was a little short on the scallions since I hadn't bothered to check the fridge earlier, but still very tasty. The brisket tasted great, but I agree with a previous cook - perhaps not the perfect use for a brisket, still a tad tough, so I will try this next time with a different cut - suggestions appreciated ;-)
- underpaid_chef
- Tosa, WI
- 6/26/2021
这味道好但似乎是艰难的,like a waste of prime brisket. will try braising it in the marinade low and slow then finishing on the grill.
- mikeindc02
- Arlington, VA
- 4/8/2019
was not confident in my knife skills to cut the meat 1/8 inch thick, so I used flap meat aka fajita meat. I grilled it, then sliced it against the grain. Delicious with the peanut salsa. I served it with coconut rice and grilled zucchini.
- jansan1
- Orange County, CA.
- 9/3/2018
I wanted to try something a bit different and this dish came together well in the end with the salsa and the cilantro/scallions working well with the beef. Freezing the meat helped greatly with the slicing and in retrospect I should have marinated it 24 hours as opposed to the hour that I did. the salsa was a bit spicy (my 7 year old does not tolerate spice too well) so I added a bit of peanut butter to cut the spice down. I also broiled the meat which worked out well but might want to grill it next time. All in all, it was a dish I’d probably make again with the above mentioned tweaks.
- scorpsf
- North of San Francisco
- 8/27/2018