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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

Skirt  Steak  Burger 346X318
  • 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

    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 slice
  • 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.

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.

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