Here comes the summer… throw a steak on the barbie!

bbq-steak

 

Cuts – there are no real advantages to what cut of beef you use. I think the thickness of the steak is worth taking into account though. Ideally nothing thicker than a 3cm so that you still have a lovely, juicy steak with it being too overdone on the outside.

And use the same principals as cooking a steak indoors- allow the meat to come up to room temperature before cooking and allow to rest once cooked for at least 5-10 minutes.

We don’t marinade our meat at the restaurant but if you are barbecuing it is the way to go. These can be simple like a seasoned olive oil or something more adventurous.

What about an Argentinian style chimichurri, a flavoursome marinade that will really add something to the meat- recipe below –or for something with a bit of a kick, then a chipotle chilli, smoked paprika and cayenne rub will do the trick. Or even just an olive oil, garlic and herb marinade will do wonders to the meat.

Chimichurri

 

Pre- cooking is something that should be avoided, unless you are doing ribs or chicken drumsticks. These are much better marinaded, slowly cooked and the sauced and finished on the bbq for that smokey finish.

If using a diposable bbq then I would definitely look at thinner steaks due to the amount of heat these bbq’s will produce. These could be cut from a rump, sirloin or fillet but will require much less cooking time and you will still have a perfectly cooked steak.

And for the perfect sides- I would suggest a panzanella salad and something as simple as a potato salad which is perfect for a Barbie. Recipe for panzanella is below. For the potato salad, per cook some new potatoes. And mix with with some vinaigrette rather than mayo to keep it nice and light and add some finely chopped spring onions and some chives. And if you would like, put it in a metal bowl and stick on the bbq for a couple of minutes for a lovely warm salad.

Panzanella

Serves 2-4
1/2 red onion, thinly sliced
8 ripe tomatoes
200g stale country bread
4tbsp very good quality vinegar, a cabernet sauvignon style is perfect
6tbsp extra virgin olive oil
Small bunch of fresh basil, torn

  1. Dice the tomatoes and place in a bowl with the onions.
  2. Tear up the bread into similar sized pieces as the tomatoes.
  3. Add the vinegar and allow to sit for ma couple of minutes
  4. Add the basil, drizzle with olive oil and season.

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1-3 Rutland Street . Edinburgh . EH1 2AE

Edinburgh's gourmet steak Restaurant