Tatar steak with green asparagus and spinach omelette
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
2 persons
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , salt plank, knife, cling film, brush, pan
Ingredients
• 200 g beef rump
• 5 medium-thick asparagus
• 2 eggs
• 50 g baby spinach
• 1 pinch of sweet paprika powder
• 1 pinch of nutmeg
• 1 sip of milk
• 1 tbsp butter
• Olive oil for brushing
• Salt
• Pepper
preparation
➊ A piece of red meat. Prepared in a somewhat special way, it is perfect for the salt plank. We use the best piece of beef rump for the meat, but a fillet will also work.
➋ First cut the meat into a thumb-thick medallion. Then use a very sharp knife to make very fine cross-shaped cuts of about 3 millimeters into one side. Then sprinkle with a little sugar, salt and black/white pepper and leave to stand for an hour covered with cling film.
➌ After this time, pat the meat dry and grill it on the slowly heated plank (230-250 °C), then pull the plank into the indirect grill zone and let the "Tartar steak" cook on it until it is done to the desired degree.
➍ The result is a well-fried steak and three spoonfuls of tartare in one piece. Fried green asparagus complements the plate as a vegetable.
➎ A spinach omelette goes perfectly with this: Mix the eggs with the spices and add the splash of milk. Stir in the pan at a low temperature and let it simmer slightly, then add the spinach. While it is still flowing, let it continue to thicken until it has become an omelette. Take it out, fold it, and you're done.
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.
Recipe from FIRE&FOOD Magazine 03/2016
