1 tbsp rice or cider vinegar, 1 tsp Asian chili sauce
2 tbsp vegetable oil
2 large spanish onions, cut in 1/2 inch thick rounds
1/4 cup low salt soy sauce
1/2 cup balsamic vinegar
1 tsp grated lime rind
Instructions
Combine soy sauce, ginger, garlic, peppercorns and oil. Brush on beef and let marinate for 30 minutes to 2 hours. Sprinkle with salt just before grilling. Combine ginger, soy sauce, vinegar, chili sauce and oil. Toss with onions then sprinkle onions lightly with salt. Reserve.
Preheat grill to high and turn off middle burner. Add meat to grill and grill with lid closed for 10 minutes, then turn over and grill another 15 minutes or until medium-rare. When you turn meat add onion slices to grill over the lit burners, and grill for 5 minutes or until browned and juicy. Let tenderloin rest for 5 minutes before carving.
Combine soy sauce, balsamic vinegar and lime rind in a small pot over high heat. Boil until syrupy, about 4 minutes. Slice beef, sprinkle with Maldon salt and drizzle with soy balsamic glaze. Serve with onions.
Originally Submitted
7/15/2012
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