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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