Rib eye Steak
Bavette Steak
Rump Steak
100g of Maldon
2g dried chilli flakes
3g smoked paprika
1.5g cayenne
Juice & zest of 3 limes
½ red pepper finely diced
1.5 red chilli finely diced
50g caster sugar
50g white wine vinegar
2g salt
½ diced cucumber ( peeled core removed cut into 1cm strips then diced )
2 diced tomato
1 red chilli finely sliced
10g caster sugar
100ml olive oil
20g lime juice
Zest of 2 limes on microplane4
2 cloves garlic finely chopped
180g cooked quinoa
15g chopped coriander
15g thinly sliced mint
10g thinly sliced basil
12 turns of black pepper
½ red onion thinly sliced
400ml water & a stock cube
150g Quinoa
2g salt
225g water
40g salt
140g granulated sugar
250g each of distilled and apple cider vinegar
3g whole coriander seeds
3g whole cumin seeds, light toasted and ground
12g yellow mustard seeds
4g smoked paprika
4g pasilla de Oxaca (Dried Chili)
1g ground chili
500g thinly sliced white cabbage less than 0.1mm
12g garlic cloves very thinly sliced short ways not length
100g thinly sliced red onions
100g sliced jalapeno peppers thinly sliced, rinse in cold water
I Have a rib eye, Bavette and Rump here
The trick to the best barbecue is to make sure that you give yourselves plenty of time to get the wood burnt down to charcoal, so its red hot. Make sure the steaks are out of the fridge for at least 1 hr before cooking. Then you can get that perfect sear and caramelisation on the meat. If going for a nice rib eye, just season well 1.5-2 hours before with coarse sea salt & crushed black pepper.
The steaks are all cooked to a different temp, as the ribeye has more fat running through it so cook to 52c
The Bavette and rump are far leaner so cook to approx 43c , then make sure the steaks are well rested.
Mix all the above well and place this into a robo coupe with the salt and lightly pulse blend all of it till mixed.
Bring all to a simmer and cook down slowly till a jam consistency. This is put on as its grilled so its nicely glazed & caramelised, then sliced & finished with chili salt.
Mix altogether & taste
Place the washed quinoa into a pan with water and bring to a slow simmer, cook for approx 15-20 minutes till they are just tender and the husk has just separated from the grain, they must remain a little al dente, once cooked add the salt. Then cool instantly when cooked.
Soaked in boiling water for ten mins, drain and blend with some of the strained pickle liquid. Add back to rest of the pickle liquid.
Bring all the above pickle liquor to a simmer for 5 minutes, then turn off and pour over the liquid onto the cabbage, kohlrabi, sliced red onions, jalapeño & garlic, let it marinade for a few days
Rib eye Steak
Bavette Steak
Rump Steak
100g of Maldon
2g dried chilli flakes
3g smoked paprika
1.5g cayenne
Juice & zest of 3 limes
½ red pepper finely diced
1.5 red chilli finely diced
50g caster sugar
50g white wine vinegar
2g salt
½ diced cucumber ( peeled core removed cut into 1cm strips then diced )
2 diced tomato
1 red chilli finely sliced
10g caster sugar
100ml olive oil
20g lime juice
Zest of 2 limes on microplane4
2 cloves garlic finely chopped
180g cooked quinoa
15g chopped coriander
15g thinly sliced mint
10g thinly sliced basil
12 turns of black pepper
½ red onion thinly sliced
400ml water & a stock cube
150g Quinoa
2g salt
225g water
40g salt
140g granulated sugar
250g each of distilled and apple cider vinegar
3g whole coriander seeds
3g whole cumin seeds, light toasted and ground
12g yellow mustard seeds
4g smoked paprika
4g pasilla de Oxaca (Dried Chili)
1g ground chili
500g thinly sliced white cabbage less than 0.1mm
12g garlic cloves very thinly sliced short ways not length
100g thinly sliced red onions
100g sliced jalapeno peppers thinly sliced, rinse in cold water
I Have a rib eye, Bavette and Rump here
The trick to the best barbecue is to make sure that you give yourselves plenty of time to get the wood burnt down to charcoal, so its red hot. Make sure the steaks are out of the fridge for at least 1 hr before cooking. Then you can get that perfect sear and caramelisation on the meat. If going for a nice rib eye, just season well 1.5-2 hours before with coarse sea salt & crushed black pepper.
The steaks are all cooked to a different temp, as the ribeye has more fat running through it so cook to 52c
The Bavette and rump are far leaner so cook to approx 43c , then make sure the steaks are well rested.
Mix all the above well and place this into a robo coupe with the salt and lightly pulse blend all of it till mixed.
Bring all to a simmer and cook down slowly till a jam consistency. This is put on as its grilled so its nicely glazed & caramelised, then sliced & finished with chili salt.
Mix altogether & taste
Place the washed quinoa into a pan with water and bring to a slow simmer, cook for approx 15-20 minutes till they are just tender and the husk has just separated from the grain, they must remain a little al dente, once cooked add the salt. Then cool instantly when cooked.
Soaked in boiling water for ten mins, drain and blend with some of the strained pickle liquid. Add back to rest of the pickle liquid.
Bring all the above pickle liquor to a simmer for 5 minutes, then turn off and pour over the liquid onto the cabbage, kohlrabi, sliced red onions, jalapeño & garlic, let it marinade for a few days
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