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- Beef hanger steak
- Black pepper
- Salt flakes
Ingredients
Recipe
- Prepare the Kamado BONO grill for direct grilling: light the charcoal, place the cast iron grates, and wait until the temperature rises to 200°C. Adjust the top and bottom air vents to maintain an even temperature.
- Place the meat on the well-heated grates and grill for about 2 minutes on each side (until the internal temperature reaches 53°C).
Remove the meat onto a prepared sheet of foil, wrap it tightly, and let it rest for 5–10 minutes. - Slice the meat thinly and season with salt and pepper.
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3 h +
4
2/3
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3 h +
4
2/3
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0 - 30 min
4
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1 - 2 h
4
2/3
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1 - 2 h
3
1/3
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30 - 60 min
4
3/3
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0 - 30 min
2
1/3
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1 - 2 h
2
2/3
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30 - 60 min
2
1/3
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See the recipe
1 - 2 h
4
2/3
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See the recipe
3 h +
4+
3/3