Serves 4
Paprika Rubbed Steaks With Pickled Onions
- Prep Time 10 Minutes
- Cooking Time 3 Hours 30 Minutes
- Method Direct Heat With Safe Zone
Ingredients
- 1 Small Red Or Sweet Yellow Onion
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Red Wine Vinegar
- 2 Teaspoons Granulated Sugar
- 1 Teaspoon Salt
- 1/4 Teaspoon Dry Mustard
- 4 Rump Steaks, Each About 225G And 2.5Cm Thick
- Extra Virgin Olive Oil
- 1 Teaspoon Paprika
- 1/2 Teaspoon Light Brown Sugar
- 1/2 Teaspoon Salt
Instructions
- Cut The Peeled Onion In Half Lengthwise Through The Root End. Trim Off The Ends. With A Very Sharp Knife, Cut The Onion Into Paper-Thin Slices And Place In A Shallow Dish, Such As A Glass Pie Plate. Add The Remaining Onion Ingredients And Toss To Dissolve The Salt And Sugar. Set Aside At Room Temperature For About 3 Hours, Stirring The Onion Occasionally.
- Allow The Steaks To Stand At Room Temperature For 20 To 30 Minutes Before Grilling. Lightly Brush Or Spray Both Sides Of The Steaks With Oil. In A Small Bowl, Mix The Paprika, Brown Sugar, Salt, And Pepper And Then Press The Seasonings Into Both Sides Of The Steaks. Grill Over Direct High Heat (230°C To 290°C), With The Lid Closed As Much As Possible, Until Cooked To Desired Doneness, 6 To 8 Minutes For Medium Rare, Turning Once (If Flare-Ups Occur, Move The Steaks Temporarily Over Indirect High Heat). Remove From The Grill And Allow To Rest For 3 To 5 Minutes. Strain The Onions In A Sieve. Serve The Steaks Warm With The Pickled Onions On Top.
- Marinating Time: 3 Hours
- Preparation Time: 10 Minutes
- Braai Time: 6-8 Minutes
- Total Time: 3 Hours 30 Minutes
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat With Safe Zone
- Braai Temperature: 230°C-290°C
- Core Temperature: 60°C
- Equipment: Gourmet BBQ System Sear Grate, Precision Grill Tongs
What Do You Need? Recommened Tools
Gourmet BBQ System Sear Grate
R759.00
Precision Grill Tongs
R549.00
