Skirt steak crostinis with gremolata and miso mayo
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill for direct & indirect grilling
Ingredients
• 250 g skirt steak (e.g. Wagyu)
• Salt flakes
• 2 organic lemons
(Zest and some juice from it)
• 1 bunch of parsley
• 2 cloves of garlic
• 70 ml milk
• approx. 150 ml sunflower oil
• 1 ½ tsp mustard
• Salt
• Pepper
• 1 pinch of sugar
• 1 tsp miso paste
• Flower bread
• Pink pepper (Schinus berry)
For 8 small loaves:
• 175 g emmer flour
(alternatively whole wheat flour)
• 75 g wheat flour (type 550)
• 1 tbsp olive oil
• 150 ml milk
• 2 tsp coconut blossom sugar
• 1 tsp salt
• 1 teaspoon Baking powder
• 2 tablespoons dried and edible flowers
Ceramic grills are available in our FIRE&FOOD shop!
The bookazine on the topic of ceramic grills is available in our shop!
Preparation of flower bread from the grill
➊ Mix all ingredients except the flowers and knead into a smooth dough. Now add the flowers to the bowl and knead into the dough, then shape it into a ball.
➋ Let the dough rest for at least 30-45 minutes, or even longer if you like – the longer it rests, the more intensely the flowers develop their aroma.
Prepare the grill for 200 °C direct heat.
➌ Divide the dough into 8 equal parts and form small flatbreads from each one.
➍ Grill the flatbreads for about 4 minutes on each side. The breads can also be prepared on the fire plate or in the pan.
Preparation of Skirt Steak Crostinis with Gremolata and Miso Mayo
➊ Preheat the grill to 250 °C and set up a direct and an indirect area.
➋ For the gremolata, peel the garlic and chop very finely, as well as the parsley. Mix both together and add the zest of 1 lemon, season with a pinch of salt.
➌ Mix the milk and mustard together and use a hand blender to beat the mixture until it is foamy. Now slowly pour in the oil and continue to mix well until the mayo reaches the desired consistency. Then stir in the miso paste and season the mayo with salt, pepper and sugar.
➍ Pat the skirt dry, season with the salt flakes on both sides and grill on both sides at maximum heat. Turn it every now and then until a nice crust has formed. Leave it to cook briefly in the indirect area.
➎ Cut out the bread with a serving ring and spread the gremolata on top. Cut the steak into thin strips across the grain and spread on the gremolata. Put some mayo on the meat and top it all off with some pink pepper.
R ecipe by Bjoern Terhorst
Bjoern Terhorst is a master of the culinary game with fire – and knows how to awaken this passion in others with grill seminars and steak tastings. www.time-to-meat.de
Recipe from FIRE&FOOD issue 02/2021
