Grilled steak slice, potato and courgette skewers, BBQ sauce

40 min
serves 6


800 g sirloin steak
300 g potatoes
300 g courgettes
100 g pancetta or, when unavailable, bacon
1 sprig rosemary and sage
extra-virgin olive oil
salt and pepper

For the BBQ sauce:
300 g tomato pulp
30 g tomato paste
60 g onion
1 clove garlic
20 g caster sugar
1 chili pepper
20 g Worcester sauce
20 g wine vinegar
extra-virgin olive oil
salt and pepper

Which wine pairs well with steak?

Lagrein Riserva Alto Adige DOC 
Lagrein, with its impressive tannin content, sets off the hearty succulence of the beef and potatoes to sublime perfection. The fruitiness of the Lagrein also comes into its own in this pairing, and provides a wonderful contrast to the dish.

Merlot Alto Adige DOC
The substance and the tannins of the Merlot pair with this mixed grill dish to form the perfect symbiosis.


Step 1

For the sauce: chop the onion and fry with oil and garlic; add all the other ingredients with some salt and pepper. Cook on a low heat for around 15 minutes and blend.

Step 2

Peel and cube the potatoes. Parboil for 3 minutes in salted water, drain and dry using kitchen paper.

Step 3

Alternate cubes of courgette, pancetta and potatoes on the skewers. Season and grill.

Step 4

Season the meat with salt, pepper, and chopped herbs; grill for 4-5 minutes on each side and rest for 5-6 minutes to let the juices settle.

Step 5

Slice the meat and serve with the skewers and BBQ sauce.
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