Kotányi Grill Smoked mix gives the steak a delicious smoky flavor that'll make you think it's just come out of the smoker, and the homemade chimichurri really adds the finishing touch.
Ingredients 4 Portions
For the bread kebabs
- 4 Stk.Short loin steaks (approx. 250 g)
- 4 tsp.Grill Smoked Seasoning Mix
- 4 tbsp.Sunflower oil
For the bread skewers
For the chimichurri sauce
Rinse the short loin steaks with cold water and pat dry. Rub the short loin steaks with the Kotányi Grill Smoked mix and sunflower oil and allow to marinate.
To make the bread skewers: Mix all the dry ingredients together, form a hollow, pour in warm water and olive oil and slowly work inwards from the edge with a fork. Knead the dough for around 5 minutes and then leave in a warm place to prove for at least 30 minutes. (The longer the better.)
To make the chimichurri sauce: Mix all the ingredients together.
Shape thin rolls from the proved bread dough and twist each roll around a wooden skewer. Brush the bread skewers with some olive oil and grill on a moderate heat for a few minutes on all sides until they have shrunk down and are nicely seared. Season the cooked bread skewers to taste with some Kotányi Grill Magic Dust seasoning mix.
Grill the steaks for around 3–6 minutes on both sides depending on how thick they are and how you like your steak cooked, then season with salt and pepper. Then cover and rest for 5 minutes.
Dish the steaks up with the bread skewers and the chimichurri sauce and serve. Tip: The chimichurri sauce is can be kept in the fridge for several days, so you can make it in advance!