Pinwheel steak with spicy treble hooks and BBQ aioli
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill for indirect
and direct grilling
Ingredients
Ingredients for 4 persons):
• 2 pork fillets
• 1 tbsp BBQ rub
• 1 pack of leaf spinach
• 200 g Provolone, sliced
• 800 g triplets, pre-cooked
• 50 ml mayonnaise
• 2 spring onions
• 2 cloves of garlic
• 2 chili peppers
For the BBQ aioli:
• 200 ml mayonnaise
• 4 garlic cloves, grated
• 1 tbsp smoked paprika powder
• Salt
• Pepper
• Juice of 1 lime
More pork fillet recipes from Olli can be found in FIRE&FOOD 01/2021!
preparation
➊ Cut the fillets lengthways into 2 pieces and flatten them slightly. Season with a little BBQ rub, spread the spinach leaves and provolone on top. Now roll it up into a roulade and secure it with skewers. Season the outside of the pinwheels with a little BBQ rub and let them rest for 15 minutes.
➋ In the meantime, cut the spring onions and chili into thin rings and finely chop the garlic. Mix everything with the mayonnaise and season with 1 tablespoon of BBQ rub. Toss the pre-cooked potatoes (triplets) in it.
➌ For the BBQ aioli, mix the mayonnaise with garlic and paprika powder and season with salt, pepper and lime juice.
➍ For the salad, pluck the radicchio or cut it into smaller pieces and mix with the pear and walnut pieces. Then mix the ingredients for the dressing. Mix everything together well.
➎ Spread the baguette slices with herb butter and sprinkle with Parmesan. Briefly toast on the grill and serve on a plate with the chicken thighs and salad.
Recipe by Oliver Sievers
Olli Sievers works as a grill master and meat specialist at DON CARNE. His hobbies are cooking, grilling, traveling and reading. Since 2012 he has been traveling with the BBQ Wiesels to championships at home and abroad. His motto: "The most important thing at a BBQ is good food and the fun you have with family and friends."
Recipe from FIRE&FOOD issue 01/2021
