Hay smoked carpaccio
Smoking is a great way to prepare meat, but it may be the last thing you would normally think of for a carpaccio recipe. However, smoking carpaccio on hay is something we really recommend, as it produces a great flavour sensation. As the temperature on the Big Green Egg is moderate, the inside of the meat remains raw.
For the carpaccio
- 1 kg round steak
- 50 g pesto
- olive oil
- balsamic vinegar
- 4 tbsp pine nuts
- 50 g rocket
- 50 g shaved Parmesan cheese
- Fully open the draft door on the ceramic base of the Big Green Egg. Ignite the charcoal in the Big Green Egg with three starter blocks and leave the lid open for about 10 minutes. Meanwhile, wet a substantial handful of hay in a container with water.
- After 10 minutes, or when about one third of the charcoal is glowing, place the Stainless Steel Grid in the EGG with a bed of wet hay on it. Wait until the hay starts smoking, place the steak on the hay and immediately close the lid of the EGG. Closing the lid immediately is important, as it prevents the hay from burning. At this stage, the hay should only smoke. For this reason, keep the draft door and the dual function metal top slightly open to allow enough oxygen to enter to keep the charcoal glowing, but to prevent the hay from burning. The temperature in the Big Green Egg can increase to a maximum of 130°C.
- Turn the steak after approximately 7-8 minutes, close the lid of the EGG and leave to smoke for another 7-8 minutes.
- Then open the lid and wait for the hay to start burning. Remove the steak from the Big Green Egg once the hay has burned down. Leave the meat to cool for a bit, wipe off any hay remains and wrap it tightly in cling film. To carve it into thinner slices more easily, place it in the freezer for about one and a half to two hours.
- Carve the steak into thin slices and distribute these across the plates in overlapping layers. Allow to reach room temperature, if necessary. Top with little heaps of pesto, and sprinkle with olive oil and balsamic vinegar. Sprinkle with the rocket, shaved Parmesan and pine nuts and season to taste with salt and pepper.
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