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- 2 sirloin beef steaks
- Coarse salt
- Salt flakes
- Asparagus
- Ghee butter
- Bacon strips
For the garlic cream:
- 4 garlic bulbs
- Beef stock
- A little butter
For the potatoes:
-
- 7–10 small potatoes
- Flour
- Rock salt
- Smoked paprika
Ingredients
Recipe
- Prepare the Kamado BONO grill for direct cooking by lighting the charcoal, placing the cast iron grates, and waiting until the temperature reaches 180–200°C. Adjust the upper and lower air vents to maintain an even temperature.
- Sear the sirloin steaks until they reach an internal temperature of 53°C. You can check the temperature using a meat thermometer. Allow the meat to rest with a small piece of butter, seasoning with flakes of salt when serving.
- Wrap the asparagus in strips of bacon and briefly grill them over the hot grates. Peel 4 garlic bulbs and slowly cook them for about an hour in rich beef stock. Once cooked, mash the garlic in a mortar with a little butter and season with salt.
- Roast the potatoes in the oven for 50 minutes. Before roasting, wash them thoroughly and toss in a mixture of flour, salt, and smoked paprika.
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See the recipe
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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See the recipe
30 - 60 min
4
3/3
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0 - 30 min
2
1/3
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30 - 60 min
2
1/3
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See the recipe
0 - 30 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
