When it comes to the notion of cooking steak ‘dirty,’ the very word itself can be a barrier. But if you are looking to mix things up, this technique is surprisingly efficient and actually quite clean.
By introducing the meat and coals up close and personal, you are, in fact, eliminating the risk of burning, as there is no space for oxygen to set things alight. Instead, the process super-heats the fat and allows steam to penetrate the meat more quickly.
Just remember to invest in the best quality charcoal or wood, and show no fear.
As for the recipe itself, in the words of Chef Richard H. Turner:
"Most jerk recipes call for the meat to be marinated before cooking, but not this one — it makes for a fresher, zingier result that I really like.
You can, of course, just grill the steak and cauliflower if the direct-to-coals ‘dirty’ cooking worries you."
But to repeat, at Turner & George, we also stand by the motto:
"He who dares, Rodney. He who dares…" (That includes all the ‘she’s’ too.)
Ingredients - serves 4
1tbs allspice berries
1tbs cracked black peppercorns
½tsp ground cinnamon
½tsp freshly ground nutmeg
1tbs chopped thyme leaves
4 spring onions, chopped
3 Scotch Bonnet chillies, finely chopped
1tbs dark brown sugar
1tsp Maldon sea salt flakes
30ml dark soy sauce
1 cauliflower
2 x 350g rib eye steaks
Thymes sprigs and lime wedges, to garnish
Method
Light your barbecue and allow it to burn to a smoulder.
Blend all the ingredients together, except the cauliflower and steak, and set aside.
Cut the cauliflower into quarters through the stem, so that it doesn’t fall apart. Season the steak with a little salt and place directly on the coals with the cauliflower.
Cook the steak to medium, turning both the meat and the cauliflower all the time - the cauliflower is ready when the stems are soft but it still has a bite.
When the steak and cauliflower are cooked, coat them liberally in the sauce and allow to rest for 10 minutes. To serve, chop or slice up the steak and serve with the cauliflower with lime wedges and thyme sprigs scattered over.
This recipe and many more can be found in Richard H' Turner's PRIME - published by Mitchell Beazley
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