the Ingredients
Special Equipment
- Weber Crafted Sear Grate
- Premium Gloves
Instructions
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.
- 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 slice
- 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.
In the kitchen:
At the barbecue:
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