Rind - December 11, 2020

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

More on the topic of Tafelspitz (Picanha) on the topic of fish can be found in the FIRE&FOOD issue 2-2020

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.

➍ The preparation is almost the same as on a conventional grill! Once the steak has reached a good color, you can turn it over - please make sure that you use a new spot, as the one you used will have already cooled down. Once the steak is well seared on both sides, you can either keep turning it in the embers, or you can place it on its side on some vegetables or on a few beef bones between the embers so that the steak can cook through in peace. A core temperature of +/-57 °C is perfect!

➎ Before serving, let the meat rest briefly and – if you like – season well all over and slice it.

➏ For the chimichurri, cut the parsley, coriander and mint into coarse strips and set aside 1 tablespoon each. Add half of the tomatoes and diced onions and mix with olive oil and the juice of a lemon. Grind the herbs, remaining onions, tomatoes, garlic, oregano and a little white wine vinegar in a mortar and stir in. Finally, season everything to taste with salt and pepper.

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