Tag Archives: bbq

BBQ recipes

Flank Steak Salad

Skirt steak salad
Flank steak salad with chili lime cilantro dressing.

After Christmas dishes people enjoy having something lighter for dinner. Salad is an obvious choice, but can you make a salad taste good and still be nutritious without being too heavy?

One of our favorite salad is a flank (or skirt) steak salad. Flank steak is a wonderful cut for grilling, because the meat is marbled with little bit of fat making it juicy and moist, yet it’s a lean cut. And that marbling brings all the aromas from grilling into the meat making it very tasty. Therefore it doesn’t need much seasoning except salt and pepper. No marinating, no fancy sauces. And it’s a cheap cut, too!

Ingredients for Chili Cilantro Lime Dressing

  • 1 dl (1/2 cup) of extra virgin olive oil – aceite de oliva virgen extra
  • juice of 1 lime – zumo de lima
  • 1 chili – pimiento picante
  • 1 red bell paprika – pimiento rojo
  • a punch of cilantro – cilantro
  • 1 clove of garlic – diente de ajo
  • a pinch of sea salt – sal marina

Chop cilantro leaves, garlic, chili and bell paprika fine. Combine with rest of the ingredients and season with salt to taste. Let the dressing rest in the fridge while making the salad and steak.

Ingredients for Flank Steak Salad for 4 Servings

  • 1 whole flank steak – entraña
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • salad leaves of your choice – hojas de ensalada
  • 1 sweet onion – cebolla dulce

First prepare the flank steak. Remove the membranes from the steak. You can use a paper towel to get a good grip of the membrane. Season with salt and pepper. Grill 3 minutes per side on high heat and let it rest on a cutting board while preparing the salad.

Wash and dry the salad. Cut the onion into half-rings. Mix with the salad and toss on the plates. Scoop a few tablespoons of dressing on top.

Slice the steak into 1 cm (1/2″) cuts and place on top of the salads.

¡Buen provecho!

Grilled Beer Butt Chicken

Mighty pollo!
Mighty pollo!

This crazy sounding BBQ recipe from America is one of the best, if you want tasty and very juicy chicken. The idea is that an opened beer can is sticked in the chicken’s butt and it keeps the inside of the chicken juicy during slow roasting in a grill. You don’t pour the beer in – the beer just boils and vaporizes during cooking. Many recipes suggest that adding garlic or BBQ sauce to the beer add flavor to the chicken, but it’s not true according to our experiences. We have tried this recipe several times and actually you can drink the beer and replace it with water and the chicken still tastes the same.

There are several different ways to season the chicken. The authentic American way is to use BBQ dry rub, but we Europeans appreciate more delicate flavors. Since we have some rosemary growing on our terrace, we had some sprigs of those along with black pepper and smoked sea salt. We also buried some garlics in a flower pot and they started to grow greens just like spring onions. It tastes like mild garlic so we used those as well, but you can use regular garlic, of course. The idea behind this recipe is to keep the chicken moist and juicy so you can use whatever seasoning you prefer.

We had some roasted vegetables and yogurt based sauce with lots of herbs with the chicken. But the chicken is good finger food, too, and dipping in to a home made BBQ sauce works very well with it!

Ingredients for Beer Butt Chicken for 4 Servings

  • 1 whole chicken – pollo entero
  • 5 sprigs of rosemary – ramitas de romero
  • 5 cloves of garlic or garlic greens – ajo
  • smoked sea salt – sal marina ahumado 
  • ground black pepper – pimienta negra
  • 1 can of beer or Coke – lata de cerveza

Separate the rosemary leaves from the sprigs. Slice the garlic. Make some cuts to the chicken skin and push the rosemary leaves and garlic slices under the skin. Rub some smoked sea salt and ground black pepper all over the chicken.

Pour i.e. drink half of the beer. Open the top of the can and place the chicken on top of it. Don’t spill the beer. You can lubricate the can with olive oil to insert it more easily. We know, this sounds very bad… 🙂

Place the chicken in the grill so that there are burners on each side and one underneath the chicken. Fire up the ones that are on the sides. You don’t need to use the one below, because slow roasting needs indirect heat. Put the burners on medium-high so that the temperature inside raises to 175 ºC (350 ºF) with the cover closed. Cook for 90 minutes. When done, carefully remove the beer can without spilling the beer inside the chicken.

Want to decorate your chicken? There’s an online store called Chicken Headz that sells ceramic chicken heads for beer butt chicken!

¡Buen provecho!

Tenderloin Steak with Mushroom Sauce

Tenderloin steak with mushroom sauce and jacket potatoes
Tenderloin steak with mushroom sauce and jacket potatoes

While we aim to fill our daily meals with seafood, chicken and vegetables every now and then a good steak just hits the spot. Especially during weekends. Tenderloin is one of our favorites, but good ones are hard to find (and they are expensive, too). Locals prefer entrecôte and other cheaper cuts and small butcher shops usually don’t carry tenderloin without preorder.

Couple weeks ago we visited Atarazanas and noticed that fresh yellowfoot mushrooms were available. Initially we were suppose to buy pork loin and make sweet sherry sauce for it, but those mushrooms changed our plans for Saturday night dinner completely. We got some nice big potatoes for making jacket potatoes and a stack of beautiful tenderloin steaks (which fortunately are available in Málaga’s main market hall without preordering).

Ingredients for Tenderloin Steaks and Jacket Potatoes for 4 Servings

  • 4 tenderloin steaks, 200-250 g (7-9 oz.) each – filetes de solomillo de vacuno
  • ground black pepper – pimienta negra
  • sea or wine salt – sal marina
  • 4 big potatoes – patatas grandes

Preheat the oven to 225 ºC (450 ºF). Wrap the potatoes in aluminium foil and cook for 30 minutes. Lower the temperature to 200 ºC (400 ºF) and cook another 30 minutes.

Let the steaks rest in room temperature at least an hour. When the potatoes and the mushroom sauce are almost done (20-30 minutes cooking time left), preheat the grill very hot. Season with salt and pepper and cook to your liking. We were lucky to have wine salt which works perfectly with steaks.

The video below shows you how to cook the perfect steak and how to check when it’s medium rare.

And let the steaks rest after cooking. You can cover the plate with aluminium foil and let them rest for 15 minutes – no problem. The longer you allow them to just be, the juicier they’ll become.

Ingredients for Mushroom Sauce for 4 Servings

  • 500 g (1 lbs.) of yellowfoot mushrooms – chanterelles
  • 1 big onion – cebolla
  • 0,5 litres (2 cups) of heavy cream – nata cocina
  • a splash of olive oil – aceite oliva
  • ground black pepper – pimienta negra
  • sea salt – sal marina

Clean the mushrooms and cut into smaller pieces. Slice the onion into cubes. Put a splash of olive oil on a sauce pan and cook the mushrooms and onions on high heat until onions are soft. Don’t let them burn. Add cream and bring to boil. Lower heat and let the sauce simmer until cream thickens – about 10 minutes. Season with salt and pepper to taste.

Open aluminium foil from jacket potatoes and cut a cross on top. The potato opens when you press it from the bottom (may need a kitchen towel, because the potatoes are very hot, if they are just from the oven).

Scoop the sauce on top of the potatoes and also make a sauce beds for the steaks. Place the rested steaks on the plates, open a bottle of nice red wine and enjoy your steak dinner!

¡Buen provecho!