Topside Teriyaki grilled

• 300 g beef topside,
well hung
• 100 ml teriyaki sauce
• 1 stick of lemongrass
• 1 piece of chilli
• Salt
• Pepper

For the vegetables:
• 2 yellow and 2 green zucchini each
• 1 bunch of coriander
• 1 bunch of leaf parsley
• Salt
• Pepper
• 1 egg
• 4 pieces of baking paper
(very classy and cool on the grill:
The black baking paper from
Sheet metal clean)

Cut the topside of beef into thin slices. Spread some teriyaki sauce on it and chop up a little lemongrass and sprinkle on top. Finely chop the chili and add it (you can also use just half a chili or a piece and decide for yourself how spicy you want the dish to be). Carefully measure out the salt and pepper; it depends on how spicy the teriyaki sauce you are using is.

Cut the zucchini into thin strips, roughly chop the coriander and parsley and add to the zucchini. Season with a little salt and pepper and leave to stand for 10 minutes. Separate the egg yolk from the egg white.

Fold a sheet of baking paper in half for each guest and place ¼ of the zucchini in the middle of one half and arrange ¼ of the marinated raw meat on top. Then brush the sides of the baking paper with egg white, place the second half on top and press firmly. Brush the edges with egg white again and fold in again. Repeat the whole process and press the edges firmly together. The egg white seals the paper immediately and the steam from the vegetables and meat stays inside.

Cook the packets indirectly in the grill at around 150 °C. When they are nice and plump, place the packet unopened on each guest's plate. As soon as the guest opens their packet, the delicious aromas of vegetables and meat will fill their noses.

FIRE&FOOD Issue 3-2017