Ingredients
- 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
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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.
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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.
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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.