Rubbed wood fired beef skirt steak w pepper salsa (serves 6)

Prep time: 15 mins
Cooking time: 25mins

Mike_NZ Lifestyle Block-Meat.jpg

Ingredients

1kg whole beef skirt steak
1 tbsp oil

Mike’s House Rub

Prep time: 2 mins

1 tbsp each mustard, cumin, coriander seeds, toasted and crushed
1 tbsp mustard powder
1tbsp garlic powder
2 tbsp sea salt
1/2 tbsp cracked pepper
1 tbsp smoked paprika
1 tbsp dried mixed herbs
1 tbsp brown sugar
1/2 tsp cayenne pepper

Mix all ingredients together. Store in an airtight container.

Method

Rub the brisket first with olive oil, then with spice rub.

Place into Engel, onto a rack over hot coals for 5 minutes each side. Remove, cover in tin foil and rest for a further 5 minutes.

Once rested, slice across the grain and serve with heaps of the winter pepper salsa.

Pepper Salsa

2 red peppers, burnt on the Engel Fire
1 punt tomatoes, quartered
1 cup parsley, chopped
2 garlic cloves, crushed
1 small red onion, finely diced
1 tbsp red wine vinegar
100ml Grove avocado oil
Salt & Pepper

Heat the Engel fire and rub the red peppers with a little oil and season with salt. Place onto the Engel fire over a flame and grill until the skin of the pepper turns black. Place the peppers into a bowl and cover with Clingfilm and allow sweating for 10 minutes whilst you mix all the other ingredients together.

Once you can handle the peppers, rub off the black skin and remove the seeds. Roughly chop and add to the rest of the salsa

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This recipe was specially made with the Engel Fire cooker in mind.

This remarkable machine is unique to New Zealand, it’s hand-crafted, and comes with a lifetime guarantee. If you would like to know more please contact us today, and let's get the ball rolling on your very own Engel Fire.

RecipesJude Engel