“Cooking steaks on the EGG is so simple – a bit of seasoning rub on the steak, whack up the heat to 750°F/400°C and cook to taste. It comes out seared and crisp on the outside and red and juicy inside – just how a great steak should be!” -Bertus Basson
Recipe courtesy of Bertus Basson, Master of the Braai. You can find out more about Bertus and South African Braai in our Lifestyle Magazine.
- Spice Rub and Entrecote
- Cheesy Tortillas
Set EGG for direct cooking (no convEGGtor) at 750°F/400°C. Place the steaks on the grill and cook to the desired temperature. While the meat is resting before carving, lower the temperature to 400°F/204°C and place the tortillas on the grill, allowing the cheese to melt and the tortillas to get a crust. Cut the tortillas into quarters and serve with the guacamole.
- 2 Ripe Avocados
- 1 Red Onion, Finely Chopped
- 2 Tomatoes, Inside Removed, then Cubed
- 1/2 Cup (120 ml) Cilantro, Roughly Chopped
- 1 Lemon, Zest and Juice
Mesh the avocado to desired texture with a fork. Add the rest of the ingredients and mix well. Season to taste.
Spice Rub and Entrecote Ingredients
- 4 Ribeye Steaks
- 2 tbsp (30g) Coarse Salt
- 1 1/2 tbsp (20g) Surgar
- 2 tbsp (15g) Coriander Powder
- 2 tbsp (15g) Paprika
- 2 tbsp (5g) Garlic Flakes
- 1/2 tbsp (5g) Peppercorns
- 2 tbsp (5g) Onion Powder
- 2 tbsp (5g) Fresh Thyme
Spice Rub and Entrecote Instructions
Place all rub ingredients in a mortar and pestle or spice grinder, and grind to just before it becomes fine. Rub generously over the steaks and refrigerate for an hour.
Cheesy Tortillas Ingredients
- 4 Tortillas
- 1/2 Cup (60g) Cheddar Cheese, Grated
- 1/3 Cup (80 ml) Parsley, Roughly Chopped
- Cayenne Pepper
- Lemon Zest
Cheesy Tortillas Instructions
Mix all the ingredients and spread evenly over tortillas. Cover with the remaining tortillas and lightly press down. Be careful before braaing as the cheese may fall out.