Friday, November 02, 2012

Striploin Steak


Usually I don't like fruits in my main dish... so fruits fine for the dessert but not to go with meat... but in this case I make an exception from the rule. The combo of grapes, cheese, onion, garlic, herbs and spices is simply fantastic... It's all combined to be put on the top of a striploin steak which'll be plankgrilled after the steak has been seared before...

But let's start at the beginning. You need the following for the topping:
  • seedless grapes and fresh parsley
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  • crumbled sheep cheese

  • sauteed onions

  • plankroasted garlic

Mix all the mentioned ingredients together, add some salt, pepper and Provencal herbs and let it rest until needed...


As for the meet I took some pieces of striploin, each slice about 1 inch thick, seasoned it with some salt and pepper and put it on the grill with high heat to sear it from each side.




After this first step, the meat'll be put on the red-wine soaked cedar-planks and the topping'll be added.

Back to indirect heat and plank-grilling it for app. 15 minutes at a temperature of 180 °C / 360 F for medium, a bit less if you like it medium-rare.



Finally it's served with some zucchini... bon appétit...



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