01
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.
02
Peel and slice the onions. Wash the tomato, radish and lettuce. Cut tomato and radishes into slices.
At the barbecue:
01
Prepare the barbecue for direct heat, approx. 200°C.
02
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.
03
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.
04
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.
05
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.
Ingredients
Instructions
the Ingredients
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
Instructions
In the kitchen:
01
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.
02
Peel and slice the onions. Wash the tomato, radish and lettuce. Cut tomato and radishes into slices.
At the barbecue:
01
Prepare the barbecue for direct heat, approx. 200°C.
02
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.
03
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.
04
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.
05
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.