Beef nut lid on grilled radish with sour cream dip
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate
Ingredients
• 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!
preparation
➊ Prepare the grill for indirect grilling and set it to approx. 150 °C.
➋ Season the meat all over with salt and pepper and grill indirectly until a core temperature of about 53 °C is reached.
➌ Peel the radish, cut into slices about 1 cm thick and grill indirectly for 15 minutes.
➍ 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.
➎ 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
