Difficulty: Medium
Fuel Type:
  • People

    Serves 4

  • Prep Time

    1 h

  • Grilling Time

    40 min.


the Ingredients

Skirt Steak Burger 346X318
  • 700-1000g skirt steak
  • 1 tomato
  • Radish
  • Little gems lettuce
  • 4 burger buns made of ciabatta bread

Barbecue rub:

  • 1½ tablespoon paprika
  • 1 tablespoon muscovado sugar - brown
  • ½ teaspoon white pepper
  • 1 tablespoon pepper mix
  • 1½ tablespoon garlic salt
  • ½ teaspoon grind ginger
  • ½ tablespoon onion powder
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin
  • ¾ teaspoon celery salt
  • ½ teaspoon allspice

Balsamic onions:

  • 2 large onions
  • 2 tablespoons oil
  • 1 tablespoon maple syrup
  • 50 milliliters maple syrup
  • 1 teaspoon smoked pepper powder
  • Salt
  • 5 tablespoons balsamic vinegar


    In the kitchen:

  • Take the skirt steak out of the fridge 1 hour before barbecuing. Mix all the ingredients for the rub thoroughly – then rub the steak with it.
  • Peel and slice the onions. Wash the tomato, radish and lettuce. Cut tomato and radishes into slices.
  • At the barbecue:

  • Prepare the barbecue for direct heat, approx. 200°C.
  • Grill the steak on all sides at direct heat – 4 minutes on each sides. Take it off and let it rest for 5-10 minutes, until it reaches a core temperature of approx. 55°C.
  • Meanwhile, place the Dutch oven on the grate. Heat the oil – then add the onions and season with sugar, maple syrup, smoked pepper powder and salt to taste.
  • Once the onions are glazed, add the balsamic vinegar and continue to grill until the onions absorb the vinegar. Meanwhile grill the buns a bit.
  • Cut the steak – against the fibres – in slices and put it on the buns. Add the lettuce and top with balsamic onions, radish and tomato.

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