Tri-Tip Steak With Tiger Bite Sauce

Instructions

1. Toast Sichuan peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill and let cool; finely grind.
2. Pat steak dry; season all over with salt. Whisk oil, oyster sauce, fish sauce, and spices in a large bowl. Add steak; turn to coat. Cover and chill 4–12 hours.
3. Remove steak from marinade and place on a plate. Let sit at room temperature 1 hour before cooking.
4. Prepare a grill for medium-high indirect heat. Grill steak over direct heat until lightly charred, about 2 minutes per side. Move steak over to indirect heat and cover grill. Grill, turning steak occasionally, until an instant-read thermometer inserted into the thickest part of steak registers 120°, 20–25 minutes for medium-rare.
5. Transfer steak to a cutting board and let rest 15 minutes before slicing it against the grain.
6. While the steak is resting, place a wire rack on direct heat side of grill, arranging so bars run perpendicular to grate. Toss tomatoes with oil in a medium bowl; season with salt. Grill tomatoes in a single layer on rack, turning occasionally, until lightly charred all over and beginning to burst, about 5 minutes. Return to bowl as they’re done and let cool.
7. Pulse shallot, garlic, chiles, and a pinch of salt in a food processor until mixture starts to resemble a paste. Add cilantro and pulse until very finely chopped.
8. Lightly crush tomatoes with your hands and add shallot mixture, lime juice, fish sauce, and oyster sauce. Season sauce with salt; let sit 10 minutes. Serve steak with sauce, rice, and lettuce.

My notes