Smoked sirloin steak with romesco
Entrecote of the BBQ with a Spanish sauce of grilled peppers, almond butter, cumin, garlic and tabasco. Yummy
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.
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.
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.
In the meantime, remove the skin from the peppers. Remove the seeds and cut the flesh into pieces.
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.
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.
Let the meat rest for 5 minutes under aluminum foil. Cut it into slices and serve with the romesco.
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