Serves: 4
Skirt Steak Burger
Prep Time
1 h
Cooking Time
40 min.
Method
Direct
Prep Time
1 h
Cooking Time
40 min.
Method
Direct
Ingredients
- 700-1000g skirt steak
- 1 tomato
- Radish
- 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
- Salt
- 5 tbsp balsamic vinegar
Instructions
- 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 slice
- 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.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 700-1000g skirt steak
- 1 tomato
- Radish
- 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
- Salt
- 5 tbsp balsamic vinegar
Instructions
- 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 slice
- 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.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
