BBQ sirloin steak with salsa verde

The cook, step by step.

1. 1

   Step 1

   Done

   Dep the entrecotes dry and apply salt and pepper Before doing this we have single-handedly cut our entrecots. We had a whole entrecote in the house from The Butchery meat that weighed no less than 3kg. So we could decide for ourselves how thick we wanted our steaks and went for 4cm. Good guys! After we cut these we salted and peppered the steaks on both sides. You do this salt and peppering about half an hour before you put them on the BBQ grid, so take this into account. For example, the salt and pepper have time to pull into the meat.

2. 2

   Step 2

   Done

   Indirect cooking Then you prepare the BBQ for indirect heating with a dome temperature of 120 degrees. This is the time when you can also add smoking wood so that you can add extra smoke to your meat. Oaks, beech or hickory go very well with steaks. Then when the temperature is reached you put the entrecote on the BBQ and set the core thermometer to 40 degrees Celsius. Then close the lid and wait until this temperature is reached.

   Internal temperature: 40°C
3. 3

   Step 3

   Done

   Prepare Salsa verde If the steaks are cooking indirectly we have time to prepare the salsa Verde. This actually works very, very simple. You pick the leaves of the basil and parsley and put this with all other ingredients in a blender and blend it together to create a nice smooth sauce. Then season the sauce with salt and pepper.

4. 4

   Step 4

   Done

   Aggrilling When the internal temperature is reached, it is time to convert the BBQ to direct heating or straight above the coals. We're going to make sure we grill both sides of the steaks just as well for that beautiful color or grilled glass. We want to continue in this part of the preparation until an internal temperature of 50 degrees Celsius. Then the entrecotes are beautiful medium weird after rest and according to us the perfect way to eat. If you prefer to thread the steak a little further to medium then go for 55 degrees internal temperature, then it becomes about 60 degrees after rest and is that medium.

   Internal temperature: 50°C
5. 5

   Step 5

   Done

   Leave it alone and eat! After reaching the desired temperature and grill pane, get the BBQ steaks and let them rest briefly under aluminium foil. Do not cover them completely with the foil because that ensures that the garnishing process continues and your entrecote reaches a different diet if you like! Then cut him into thin slices and put some salsa verde over it! Et voila, enjoy it!