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Smoked sirloin steak with romesco
Entrecote of the BBQ with a Spanish sauce of grilled peppers, almond butter, cumin, garlic and tabasco. Yummy
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Ingredients
Directions
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Soak the smoke flakes for 30 minutes in plenty of water. Light the barbecue. Slide the charcoal when it is red hot to one side of the barbecue.
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Place the peppers on the grid above the charcoal. Let the skin of the peppers turn black in about 10 minutes and turn them regularly. Take the barbecue.
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Leave the meat in the dish on the BBQ, where there is no charcoal, smoke for about 15 minutes and quietly with the lid on the BBQ. Add some smokes.
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In the meantime, remove the skin from the peppers. Remove the seeds and cut the flesh into pieces.
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Grind the peppers with the almond butter, garlic, tabasco, vinegar, cumin and oil in 10-15 sec. with the hand blender to a sauce. Season with salt.
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Take the sirloin steak out of the aluminum bowl and place it over the hot charcoal on the barbecue. Gril the meat 4-6 min. Halfway. Take the barbecue.
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Let the meat rest for 5 minutes under aluminum foil. Cut it into slices and serve with the romesco.
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Nutrition
395Calories
Sodium5% DV125mg
Fat35% DV23g
Protein76% DV38g
Carbs2% DV7g
Fiber12% DV3g
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