Hanging tender steak from the charcoal ball with pomegranate field salad
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Charcoal grill, bowl, meat thermometer
Ingredients
• 1 hanging tender
• 30 ml mild olive oil
• Sea salt
• black pepper
• Lamb's lettuce
• 1 baguette
• Balsamic vinegar
• Pomegranate seeds
• 1 orange, sliced
Matching accessories are available in our shop!
preparation
➊ Remove the meat from the refrigerator and remove the center tendon. Brush the surface lightly with olive oil, season with salt and pepper, and let the steak rest at room temperature for 30 minutes.
Divide the charcoal ball into two zones and preheat the direct side to 180 °C with a filling of charcoal from the chimney starter.
➋ Once the grill is hot, place the hanging tender steak on the direct side and brand it all over. Then lower the temperature and let the meat rest on the indirect side at approximately 130°C with the lid closed until it reaches an internal temperature of 54°C.
➌ Before the end of the cooking time, toast the baguette slices brushed with olive oil on the direct side over the embers, as well as the orange slices.
➍ During the cooking process, the washed lamb's lettuce can be seasoned in a bowl with balsamic vinegar, the remaining olive oil, salt and pepper and the pomegranate seeds can be added.
➎ To serve, slice the meat thinly against the grain. Arrange the pomegranate lettuce on plates, arrange the toasted baguette and orange slices on the sides, and top the salad with the meat strips.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine, FIRE&FOOD, and has since been editor-in-chief, opinion leader, and a sought-after expert on German BBQ.
Recipe from FIRE&FOOD issue 01/2025
