Steak & Fries

Instructions

In the kitchen:

• 01
  Season the steaks with salt and pepper half an hour before grilling.
• 02
  Add the mayonaise to a small bowl with a squeeze of lemon.
• 03
  Then wash, dry and chop the tarragon finely and add to the mayo.
• 04
  Wash the potatoes and rosemary thoroughly.
• 05
  Cut the potatoes in rustic wedges - not too small.
• 06
  Chop the rosemary combine with the potatoes and add a the oil and sea salt.
• 07
  Place them in the basket for the rotisserie and attached the basket to the rotisserie spike.

At the barbecue:

• 01
  Prepare the barbecue for indirect heat, approx. 250°C.
• 02
  Place the rotisserie spit and basket onto the barbecue and turn the motor on.
• 03
  Replace the lid and cook the potatoes for 1 hour, or until they are crispy.
• 04
  Change the barbecue to direct heat.
• 05
  When you are going to grill the steaks, it is important that the barbecue is searing hot!
• 06
  Put on the GBS Sear Grate if you have one.
• 07
  Brush the steaks with oil and place them on the direct heat.
• 08
  Grill them 3-4 minutes on each side for medium.
• 09
  Let them rest on a cutting board for 5 minutes.
• 10
  Serve with the potatoes and tarragon mayo.

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