All good things come to an end, and it's time to say goodbye to the Sizzling Summer Series until next year. Send it off with a bang with Grilled Brisket with Scallion-Peanut Salsa is a terrific way to mourn, I mean celebrate, the end of the summer season. With robust flavor, lush texture, and brilliant technique, this brisket is transformed from its low and slow wintry preparation into marinated strips of charred goodness. Topped with a bold salsa of sauteed peanuts, scallions, cilantro, and lime, this dish is a beautiful emulsion of flavors and cultures.
Begin with the unorthodox step of freezing the brisket, which makes it easier to slice against the grain to reverse the naturally ropy texture and provide more surface area for the marinade. Marinate the sliced brisket in an Asian mixture of garlic, lime juice, oyster sauce, soy sauce, brown sugar, and sesame oil. Prepare the Scallion-Peanut Salsa by combining sauteed peanuts in olive oil with garlic, sesame seeds, red pepper, lime, honey, and salt. Then toss with chopped scallions and cilantro just before serving. Grill the brisket strips over medium heat for just a couple minutes, then layer on a serving platter and top with a mound of salsa. The brisket finishes moist and delicious, featuring beautifully rendered fat that is complemented by the complex flavors and texture of the salsa.
Grilled Brisket with Scallion-Peanut Salsa Ingredients
Meat and Marinade
- 1½ lb. flat-cut beef brisket, fat trimmed to ¼" thick
- 4 garlic cloves, finely grated
- ¼ cup fresh lime juice
- ¼ cup oyster sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. dark brown sugar
- 2 tsp. toasted sesame oil
Salsa and Assembly
- Vegetable oil (for the grill)
- ⅓ cup extra-virgin olive oil
- ⅓ 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
- ½ bunch cilantro, torn into sprigs
Grilled Brisket with Scallion-Peanut Salsa Directions
Meat and Marinade
- Freeze brisket on a small baking sheet until very firm around the edges, 45–60 minutes.
- Remove brisket from the freezer. Using a long sharp knife, slice brisket against the grain ⅛" 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 for at least 1 hour and up to 1 day.
Salsa and Assembly
- Prepare a grill for medium heat; oil grate. Cook olive oil and peanuts in a small saucepan over medium heat, occasionally swirling, 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 the salsa with salt and set aside.
- Rinse scallions under cold water; drain well. Toss in a medium bowl with cilantro.
- 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.
Taken from bonappetit.com