Steak | jacket potato | salad

3-4 persons | Kamado, Beef | Meat | Main dish

Prep time

• Light a medium amount of charcoal and heat the Kamado to 200 °C. Place the pro set and place a half-moon heat shield on the lower level, and half a grid and half a cast-iron grid on the upper level. This way you can roast the potato with indirect heat, and grill the steak with direct heat.

Preparation

• Wrap the washed potatoes in aluminium foil and then place them in the Kamado for about 1 hour. 

• Meanwhile, rub the steaks with olive oil and meat herbs, do this on both sides.

• Mix the softened butter with vegetable herbs, fresh garden herbs and a clove of garlic. 

• Grill the steak on the cast-iron grill, add some red-wine barrel shreds with the woodchipper. Grill the steak on both sides for about 5 minutes.

• Make a fresh salad of the young lettuce with olive oil and vegetable seasoning. Serve the herb butter on top of the potatoes.

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