Ingredients:
1 piece of entrecote weighing about 600 grams
For the spice mixture:
2 teaspoons paprika
2 teaspoons smoked paprika
½ a teaspoon of dry chili
1 tablespoon crushed coriander seeds
1 teaspoon ground cumin
1 tablespoon Atlantic salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
4 tablespoons olive oil
Preparation:
Remove the slice of entrecote from the refrigerator about 15 minutes before roasting.
2. Heat the grill or barbecue.
Mix all the seasoning ingredients to a uniform paste.
4. Grease the slice on all sides.
5. When the grill is hot, grease the grid and close the slice on all sides so that it is browned.
6. If working on a gas grill, lower the flames to a minimum
7. If working on a barbecue, move some of the coals aside so that the grill is less hot and so that there is a distance in the sea to the charcoal.
8. Cover the grill or place an inverted stainless steel bowl over the piece on the barbecue, to create the effect of an oven.
9. Continue to roast the slice to the desired grade, it is recommended to grade M and it is recommended to use a thermometer and measure between 55 and 60 degrees Celsius in the heart of the slice.
10. Remove from the grill, wait two minutes and only then slice thinly
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