Name: Barbecue beef with roasted onion, black bean and chilli
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 4 wagyu beef sirloin (200gm each; see note), at room temperature; 1 tsp ground chilli; Roasted onion black bean sauce; 4 onions (180gm each); 2 tbsp fermented black beans, rinsed (see note); 200 ml veal jus (see note; such as Bowles Veal Jus); 3-4 tsp Chinkiang vinegar (see note)

Barbecue beef with roasted onion, black bean and chilli

“A great, easy recipe with the onions roasted whole until they’re almost black on the outside, which brings out their sweetness,” says Wood. “It’s a rich, traditional beef dish with a little bit of black bean and chilli for interest. Australian beef is amazing, we should be incredibly proud of it.”

Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Skip to Recipe

Take your steak to the next level with Phil Wood’s roasted onion and black bean sauce. Seasoned with just a pinch of chilli, this well-balanced dish will quickly become a weeknight favourite.

Ingredients

4 wagyu beef sirloin (200gm each; see note), at room temperature

1 tsp ground chilli

Roasted onion black bean sauce

4 onions (180gm each)

2 tbsp fermented black beans, rinsed (see note)

200 ml veal jus (see note; such as Bowles Veal Jus)

3-4 tsp Chinkiang vinegar (see note)

Method

1.For roasted onion black bean sauce, preheat oven to 200˚C: Place unpeeled onions on an oven tray, root-side down. Roast until skins are blackened (1 hour). Cool, then peel and discard burnt layers.

2.Place jus in a saucepan over medium heat and bring to a simmer. Meanwhile, roughly chop roasted onions and combine with vinegar and black beans; season and stir to combine. Keep warm until required.

3.Heat a lightly greased barbecue or char-grill pan to high and season steaks liberally all over with sea salt flakes. Cook steaks for 2 minutes on each side, then finish with a further minute on the first side. Transfer to a plate and rest for 4 minutes. Slice steaks; divide among plates with onion mixture then spoon over veal jus and scatter with chilli.

Wood recommends using MBS 4 wagyu, which denotes the amount of marbling or intramuscular fat. Veal jus is available from specialty food shops or select supermarkets. Fermented black beans and Chinkiang vinegar are available from Asian grocers.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Sophia Young

Ingredients

Method

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