* 1 tablespoon Mirin
* 2 tablespoons of Shoyu Sauce
* 1 teaspoon Grated Ginger
* 1 teaspoon crushed Szechuan peppercorns
* 200g Fillet steaks in 2 steaks

===Method===
* Add the Mirin, Shoyu, Ginger and crushed Szechuan peppercorns together in a Lock and Lock style box.
* Pop the steaks in the Lock and Lock box, shut the lid, shake well and Refrigerate for an hour to Marinade, turning after 30 minutes.
* Place the steaks on a lightly oiled Barbecue Grill, Griddle pan or Frying pan and cook for 4 minutes, turning every minute
* Rest for 5 minutes and serve

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