BBQ
Ziggy Elite Twin Grill or Firehawk Kamado Ceramic Charcoal Grill
Ingredients
For the Steak
2 x 150-200g Primal steaks – rump, sirloin, scotch/cube OR Secondary steaks – thin flank, blade, skirt, hanger
1 x Street BBQ Brazilian Asado
For the Salad
½ cos lettuce, roughly chopped
4 cherry tomatoes, quartered
¼ cucumber, sliced and quartered
¼ avocado, diced
¼ cup grated or diced cheese like parmesan, cheddar or gorgonzola
Shakes of Street BBQ Brazilian Asado
- You can also add any other favourite ingredients to this salad like sliced fennel, soft herbs, grated carrot or chopped radish or boiled egg
For the Dressing
1 part mustard
1 part red wine vinegar
2 parts extra virgin olive oil (I use Cobram Estate Classic or Garlic Infused)
½ teaspoon Street BBQ Brazilian Asado
Steak resting juices from foil (see below, optional)
Method
Heat your BBQ on high. Sprinkle the steaks heavily on one side with Street BBQ Brazilian Asado, let sit.
For the salad. Add to a bowl the lettuce, cherry tomatoes, cucumber, avocado, cheese plus any extra ingredients you want to include and mix together. Sprinkle the salad with Street BBQ Brazilian Asado and toss together with the steak dressing (see below).
For the steak dressing. Add the ingredients to a jar, screw the top on tight and shake for 20 seconds. Pour this over your salad when ready to serve.
Lightly oil your steak and apply a little more rub then place on the grill, rub side down and cook 2-4 minutes until lightly charred. Sprinkle more rub on the top of the non-seasoned side of the steak, then turn over and grill for a further 3-5 minutes.
Remove from heat, place steaks into tin foil and lightly wrap to rest for 4-5 minutes. Slice the steak and arrange on a plate with the chopped salad.
Matt’s Meat Tips
Make sure your meat is at room temperature before cooking, at least 20 mins but 1 hour is better.
The internal temperature should be 55-60c for a medium rare steak and soft to touch. Add an additional 2-3 minutes, to the above timing, on one side at a lower temperature to achieve medium (60-65c) to medium well (65-69c).
