Name: Soy-glazed beef
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 1.8 kg boneless beef joint, such as sirloin or top rump; splash of brandy or bourbon (optional); 4 garlic cloves roughly chopped; 1 red chilli deseeded and roughly chopped; large knob of ginger peeled and chopped; 3 tbsp soy sauce or teriyaki sauce; 3 tbsp tomato ketchup

1.8 kg boneless beef joint, such as sirloin
or top rump
splash of brandy
or bourbon (optional)

For the marinade

4 garlic cloves
roughly chopped
1 red chilli
deseeded and roughly chopped
large knob of ginger
peeled and chopped
3 tbsp soy sauce
or teriyaki sauce
3 tbsp tomato ketchup

Method

step 1
To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
step 2
To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
step 3
Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.