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Skirt Steak Burger

Serves: 4
700-1000g skirt steak
1 tomato
Little gems lettuce
4 burger buns made of ciabatta bread
Barbecue rub:
1 1/2 tbsp paprika
1 tbsp muscovado sugar - brown
1/2 tsp white pepper
1 tbsp pepper mix
1 1/2 tbsp garlic salt
1/2 tsp grind ginger
1/2 tbsp onion powder
1 tsp chilli powder
1 tsp cumin
3/4 tsp celery salt
1/2 tsp allspice
Balsamic onions:
2 large onions
2 tbsp oil
1 tbsp brown sugar
50ml maple syrup
1 tsp smoked pepper powder
5 tbsp balsamic vinegar
Recipe preparation

The perfect burger with balsamic onions! Packed with flavour – packed with energy.

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.