Grilled steak slice, potato and courgette skewers, BBQ sauce

40 min
middle
serves 6

Ingredients

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

Wine adjustement

Lagrein Riserva Alto Adige DOC 

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

Preparation

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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