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Beef

Steaks with Asparagus and Garlic Cream

1 - 2 h

2

2/3

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Ingredients

2 sirloin beef steaks
Coarse salt
Salt flakes
Asparagus
Ghee butter
Bacon strips

For the garlic cream:

4 garlic bulbs
Beef stock
A little butter

For the potatoes:

- 7–10 small potatoes
- Flour
- Rock salt
- Smoked paprika

Recipe

Prepare the Kamado BONO grill for direct cooking by lighting the charcoal, placing the cast iron grates, and waiting until the temperature reaches 180–200°C. Adjust the upper and lower air vents to maintain an even temperature.
Sear the sirloin steaks until they reach an internal temperature of 53°C. You can check the temperature using a meat thermometer. Allow the meat to rest with a small piece of butter, seasoning with flakes of salt when serving.
Wrap the asparagus in strips of bacon and briefly grill them over the hot grates. Peel 4 garlic bulbs and slowly cook them for about an hour in rich beef stock. Once cooked, mash the garlic in a mortar with a little butter and season with salt.
Roast the potatoes in the oven for 50 minutes. Before roasting, wash them thoroughly and toss in a mixture of flour, salt, and smoked paprika.

Kamado recipes

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