Flame grilled steak sandwiches
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, pan, sandwich iron
Ingredients
• 2 rump steaks
• 4 large slices of white bread
• 1 tbsp olive oil
• Salt
For the tapenade:
• 3 tbsp pine nuts
• 15 black olives
• 7 large caper berries
• 50 g grated Pecorino cheese
• 1 tbsp olive oil
• ½ tsp freshly ground
pepper
For the mushroom sauce:
• 2 tbsp olive oil
• 12 mushrooms
• 100 ml chicken broth
• 100 ml cooking cream
(alternatively, sour cream)
or sour cream)
• ground black
pepper
Fancy a Petromax fire pan?
preparation
Prepare the grill for direct and indirect grilling and set it to approximately 180-200 °C (350-400 °F). For the tapenade, toast the pine nuts in a cast-iron skillet or in the inverted lid of a Dutch oven over the fire without any added fat until nicely browned. Roughly chop the olives and capers and mix them with the toasted pine nuts and the Pecorino cheese. Then stir in the olive oil and season with pepper.
➋ For the sauce, slice the mushrooms and sauté them in a pan with a little olive oil, then deglaze with the stock. Mix everything well and stir in the cooking cream, season with pepper.
➌ Season the meat all over with salt and pepper and sear it over direct heat on all sides. Then move it to indirect heat and cook until it reaches the desired doneness. Let it rest for 10 minutes and then slice it thinly.
Place a cast-iron sandwich iron over direct heat and let it get hot. Meanwhile , drizzle the slices of white bread with a little olive oil and assemble the two sandwiches as follows: First, place the mushrooms on the bottom slice of white bread, then distribute the slices of meat on top, add some tapenade to each, and finish with the second slice of white bread.
Brush the heated sandwich iron with a little olive oil and cook the sandwiches one after the other over direct heat, turning them regularly. The slices of white bread should become nicely brown and crispy on the outside. If you don't have a sandwich iron, simply fry the sandwiches in a pan.
Recipe by Roel Westra Pitmaster X
Dutch ovens, cast iron pans, and even more exotic options like waffle irons or sandwich irons are practically standard equipment for any BBQ these days. The virtually indestructible cast iron offers many additional culinary possibilities for outdoor cooking. The ideas for the following recipes come from YouTuber Roel Westra, better known as Pitmaster X.
Recipe from FIRE&FOOD issue 02/2018
