A key step to this recipe is freezing the brisket. This step is very important because it makers it easier to slice meat against the grain, nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade. The recipe can yield 4 servings. 



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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 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




Freeze brisket on a small baking sheet for about 45-60 minutes, until it becomes very firm around the edges.


Remove brisket from freezer and then cut it properly using a long sharp knife. It’s suggested to slice brisket against the grain 1/8” thick. Then place slices inside a resealable plastic bag.


To prepare marinade, combine the following ingredients in a small bowl until sugar dissolves: garlic, lime juice, oyster sauce, soy sauce, brown sugar and oil. 


Pour marinade over meat slices and seal bag. In order to separate any meat slices that might stick together, you need to rub vigorously so that marinade can get to them better. Chill meat for at least 1 hour and up to 1 day. 


Set your grill at medium heat and lightly oil the grate. To prepare salsa, cook olive oil and peanuts in a small saucepan over medium heat for about 6-8 minutes, until peanuts are slightly sizzling and become golden. During cooking, remember to swirl occasionally. Remove from heat and combine peanuts with garlic, sesame seeds, and red pepper flakes and stir together. Let it cool and further stir in lime juice and honey. Finally season salsa with salt and set it aside. 


Rinse scallions under cold water and drain well. Toss in a medium bowl with cilantro. 


Transfer brisket slices to a large rimmed baking sheet and get rid of excess marinade. Lightly season with salt, then it’s time to grill meat. It’s recommended to grill meat in batches for 1-2 minutes on one side, until charred underneath and nearly cooked through. Then turn to the other side and grill another 30 seconds for it to be cooked through. Now it’s time to transfer meat slices to a platter, toss scallion mixture into peanut mixture and mound over brisket. Ready to serve!


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