Smoked and grilled entrecote with chimichurri
Recipe
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20 minutes
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100 minutes
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120 minutes
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4 persons
Does your mouth start watering at the mere thought of grilled beef with chimichurri from the Big Green Egg? Then you really need to try this recipe for the kamado. First, the entrecote – a cut from the thin loin – is smoked in its entirety. Then you slice it into steaks in order to grill the meat. The combination of indirect cooking and grilling is also known as reverse sear. The grill marks are slightly less visible due to the smoking, but the flavour more than makes up for it!
INGREDIENTS
Chimichurri
- 1 bunch of parsley
- ½ bunch of oregano
- 1 clove garlic
- ½ red Spanish chilli pepper
- ½ organic lemon
- 5 tbsp red wine vinegar
- 100 ml olive oil
Entrecotes
- 700 g entrecote in one piece
- sea salt flakes
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 150°C.
- Meanwhile, finely chop the parsley for the chimichurri. Pick the leaves from the oregano sprigs and chop finely. Peel the garlic, remove the seeds from the halved chilli pepper and cut finely. Finely grate the zest of the lemon half into a bowl. Squeeze the juice from the fruit, measure 1 tablespoon of it and add it to the bowl with the remaining ingredients for the chimichurri, and add salt and pepper to taste. Set aside.
METHOD
- Sprinkle salt and pepper on the entrecote and rub into the meat. First, place a drip pan on the heat deflector of the Dual Zone Deflector Kit and place the stainless steel grid on the basket.
- Sprinkle a small handful of pecan wood chips on the glowing charcoal. Insert the basket and place the entrecote on the grid. Close the lid of the kamado and smoke the entrecote until it reaches a core temperature of 25°C. By inserting the heat deflector, the temperature of the kamado will drop to around 100°C, which is the intention. You can measure the core temperature with a core thermometer. It may take 45 to 75 minutes for the meat to reach the indicated core temperature. This depends on the starting temperature and the thickness of the meat.
- Remove the entrecote from the Big Green Egg and place it on a chopping board. Remove the stainless steel grid, drip pan and heat deflector and place the cast iron grid on the basket. Close the lid of the kamado, raise the temperature to 180°C and preheat the grid for about 10 minutes.
- Cut the entrecote into 4 even slices. Sprinkle to taste with sea salt flakes and rub it into the meat. Place the entrecote steaks on the grid and close the lid of the Big Green Egg and grill the steaks for 1½-2 minutes. Turn the steaks a quarter turn and grill for another 1½-2 minutes. Turn the steaks over and grill for another 2 x 1½-2 minutes, until the meat has reached a core temperature of 52°C for a medium-rare doneness.
- Place the entrecote steaks on a chopping board, cover loosely with aluminium foil and leave to rest for 5-10 minutes.
- Cut the entrecote steaks into thin slices and serve with the chimichurri.
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