Beef nut lid on grilled radish with sour cream dip

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Beef nut lid on grilled radish with sour cream dip

Recipe Facts

Difficulty level:
easy ◉◉◎◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:

Grill(s) & Equipment:
• Grill with grate


• 1 nut cap of beef
• 1 large white radish
• 2 spring onions
• 2 cloves of garlic
• 1 bowl of cress
• 200 g sour cream
• Zest of 1 organic lemon
• Salt
• Pepper

Meat science on the topic of "nut lids" can be found in FIRE&FOOD 02/22!


Prepare the grill for indirect grilling and set it to approx. 150 °C.

Season the meat all over with salt and pepper and grill indirectly until a core temperature of about 53 °C is reached.

Peel the radish, cut into slices about 1 cm thick and grill indirectly for 15 minutes.

In the meantime, for the sour cream dip, chop the garlic and spring onions. Mix with the sour cream and season with lemon zest and salt.

Before serving, grill the nut lid again over direct heat. Cut the meat into 2 cm thick slices and arrange on the radish. Spread the dip over it and garnish with some cress.

Recipe by Elmar Fetscher

Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.

Recipe from FIRE&FOOD 02/2022

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