Soy-glazed beef

• boneless beef joint, such as sirloin↗1.8 kg kg

  or top rump

• splash of brandy

  or bourbon (optional)

• garlic cloves↗4

  roughly chopped

• red chilli↗1

  deseeded and roughly chopped

• ginger↗large knob of

  peeled and chopped

• soy sauce↗3 tbsp tbsp

  or teriyaki sauce

• tomato ketchup↗3 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.