“Cooking steaks on the EGG is so simple – a bit of seasoning rub on the steak, whack up the heat to 750°F/400°C and cook to taste. It comes out seared and crisp on the outside and red and juicy inside – just how a great steak should be!” -Bertus Basson
Recipe courtesy of Bertus Basson, Master of the Braai. You can find out more about Bertus and South African Braai in our Lifestyle Magazine.
Ingredients
- Guacamole
- Spice Rub and Entrecote
- Cheesy Tortillas
Guacamole Ingredients
- 2 Ripe Avocados
- 1 Red Onion, Finely Chopped
- 2 Tomatoes, Inside Removed, then Cubed
- 1/2 Cup (120 ml) Cilantro, Roughly Chopped
- 1 Lemon, Zest and Juice
Spice Rub and Entrecote Ingredients
- 4 Ribeye Steaks
- 2 tbsp (30g) Coarse Salt
- 1 1/2 tbsp (20g) Surgar
- 2 tbsp (15g) Coriander Powder
- 2 tbsp (15g) Paprika
- 2 tbsp (5g) Garlic Flakes
- 1/2 tbsp (5g) Peppercorns
- 2 tbsp (5g) Onion Powder
- 2 tbsp (5g) Fresh Thyme
Cheesy Tortillas Ingredients
- 4 Tortillas
- 1/2 Cup (60g) Cheddar Cheese, Grated
- 1/3 Cup (80 ml) Parsley, Roughly Chopped
- Cayenne Pepper
- Lemon Zest
Instructions
Set EGG for direct cooking (no convEGGtor) at 750°F/400°C. Place the steaks on the grill and cook to the desired temperature. While the meat is resting before carving, lower the temperature to 400°F/204°C and place the tortillas on the grill, allowing the cheese to melt and the tortillas to get a crust. Cut the tortillas into quarters and serve with the guacamole.
Serves 4