Steak Caveman Style with Chimichurri
Recipe Facts
Difficulty level:
medium ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• -----------
Ingredients
• 1 boiled beef (Picanha),
in 4–5 steaks against the
Fiber cut
• 2 sweet potatoes
• approx. 1 handful of fresh mint
• approx. 2 handfuls of flat-leaf parsley
• approx. 1 handful of coriander
• 100 ml olive oil
• 2 cloves of garlic
• Butter
• something fresher or
dried oregano
• 1 small red onion,
diced
• 1 tomato,
cut into small cubes
• 2 limes or lemons
(at will)
• some white wine vinegar
• some vegetables like leek or
Potatoes as a base,
alternatively beef bones
preparation
➊ The most important thing for this dish is a good fire or a good bed of embers. This is best achieved with a nice beech wood fire that has slowly burned down for 2 to 3 hours. Or with good large pieces of charcoal - not briquettes! The important thing is that you no longer have any flames, but a nice white layer of coal.
➋ Start with the sweet potatoes and either halve them or place them whole in the embers. It is better to avoid using aluminum foil - or wrap the potatoes first in baking paper and then in aluminum foil. Use some leek as a heat buffer and place the sweet potatoes on top - if there is a cut surface, score it a little and drizzle with salt and olive oil. The cooking time is a good hour - depending on how you proceed and how high the heat is.
➌ Then continue working with the steak slices. It is important that they are well dried and not seasoned, otherwise the ash will stick and the seasoning will burn. Blow the top layer of ash off the white embers and place the steaks directly in and just leave them there.
R ecipe by Marc Neugebauer
FIRE&FOOD grill master and chef Marc Neugebauer prefers regional products from species-appropriate husbandry for his barbecues and was able to make the most of the Müritz fishermen's produce for this recipe. If you want to experience him and his grilling skills live, book him at www.live-bbq.de
Recipe from FIRE&FOOD issue 02/2020