Sirloin steak had the Irish oxen we recently before. With coal, which had gotten a little moisture, according to the statement of health and was the weak branding. This time everything should be better.
In recent days, we had exceptionally good weather sprout, the flowers already, the fresh coal was tested with the Picanha yesterday, so we could fire up again our ball. hums
During AZK to himself and crackles
I make everything ready. Today, two steak on the grill, which we had cut our last piece of Irish bulls. Quite Brummer, one 300 and only 400 grams
Now the charcoal ready.
The grate had after the long winter, the brush burn and sorely needed. So beautiful oil spread on it and fire at will. For a proper branding of the rust was preheated very long time.
Then the protagonists could take place. 2.5 minutes each side. Then three minutes follow indirectly.
After no time you can see beautiful pattern of rust - watch out!
had as a side dish I made from a small residual organic cauliflower a salad. And because the portion was really pathetic, I still have two potatoes cut into small cubes and cooked and raised under. The dressing is made of sour cream, sweet cream, salt, pepper, dried thyme, chili powder and some fresh herbs from the pot (basil, parsley, oregano). And a Sößchen is always for me to again today my current favorites Sweet Baby Ray's Raspberry Chipotle.
Bleed: perfect cooking point for me.
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