Grilled steak slice, potato and courgette skewers, BBQ sauce
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
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.
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.
Peel and cube the potatoes. Parboil for 3 minutes in salted water, drain and dry using kitchen paper.
Alternate cubes of courgette, pancetta and potatoes on the skewers. Season and grill.
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.
Slice the meat and serve with the skewers and BBQ sauce.
Do you like this recipe?
Then share it with your friends.
Info and news from our journal
Tortelli with robiola and orange, herbed butter and asparagus