Surf&Turf: Duroc flank steak with shrimp and mango salad
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with lid or smoker, wild cherry chunks
Ingredients
• 1 Duroc flank steak, approx. 450 g
• coarse sea salt
For the pesto:
• 2 bunches of coriander
• 15 g ginger
• 2 cloves of garlic
• 1 small red chili pepper
• 50 g roasted peanuts
• 50g Parmesan
• Salt
• Pepper
For the shrimp mango salad:
• 1 ripe mango
• 1 ripe avocado
• 2 tbsp lime juice
• 250 g mixed leaf salad
• 16 raw prawns (here: Argentinian red prawns)
• 2 tbsp rice vinegar
• Salt
• Pepper
Practical accessories are available in our FIRE&FOOD shop!
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ For the salad, peel the avocado and mango, remove the stone and cut the flesh into wedges, then drizzle with the lime juice. Place the washed and shaken dry salad in a bowl.
➋ Add avocado, mango and later the smoked shrimp. Mix the salad. Drizzle with rice vinegar and season with salt and pepper.
➌ Prepare a grill for direct grilling and heat it to approx. 200 °C, prepare a smoker (alternatively a grill with a lid) for grilling, heat it up and set it to 100 °C.
➍ Make a few cuts in the flank steak on both sides so that it doesn't bulge when grilling. Then season with coarse sea salt and grill over the direct grill zone for 90 seconds on each side.
Then smoke the meat together with the shrimp in the smoker with the addition of wild cherry chunks for 15 minutes.
➎ To serve, cut the meat across the grain and arrange with the salad and pesto.
Recipe by Jörg Staron
Jörg Staron has developed from a hobby griller with a kettle grill to an enthusiastic barbecuer and now designs and builds his own smokers in series. They are always with him when he competes with other teams at KCBS competitions with his Star-OneSmoker BBQ competition team. And of course he also prepares the Duroc pork recipes for FIRE&FOOD on his own smoker. www.staronesmoker.de
Recipe from FIRE&FOOD issue 04/18
