Tatar steak with green asparagus and spinach omelette
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, salt block, knife, cling film, brush, pan
Ingredients
• 200 g beef sirloin
• 5 medium-thick asparagus spears
• 2 eggs
• 50 g baby spinach
• 1 pinch sweet paprika powder
• 1 pinch nutmeg
• 1 splash milk
• 1 tbsp butter
• Olive oil for brushing
• Salt
• Pepper
Preparation
➊ A small piece of red meat. Prepared in a somewhat special way, it's perfect for the salt block. We'll use the best piece of beef sirloin, but a fillet also works.
➋ First, cut the meat into a thumb-thick medallion. Then, use a very sharp knife to make very fine crosshatch cuts, about 3 millimeters deep, on one side. Lightly sugar, salt, and black/white pepper it, then cover with cling film and let it rest for an hour.
➌ After this time, pat the bottom of the meat dry and sear it on the slowly heated salt block (230-250 °C), then move the block to the indirect grilling zone and let the "tartare steak" cook until it reaches the desired doneness.
➍ The result is a well-cooked steak and three spoons of tartare in one piece. Fried green asparagus accompanies the dish as a vegetable.
➎ A spinach omelette goes excellently with this: mix eggs with spices and add a splash of milk. At a low temperature, stir it in the pan and let it set slightly, then add the spinach. Continue to let it set while still slightly runny, until it has become an omelette. Remove, fold, done.
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer, based in Allgäu. The confessed globetrotter draws from various culinary treasures of the world for his creations.
Recipe from FIRE&FOOD Magazine 03/2016
