Chuck steak with hoisin and sesame glaze

Ok, it’s been a while. This time of the year you don’t get many chances to barbecue. And afterall, I live in rainy Sweden. But here’s a damn good one! It’s an asian inspired beef chuck steak at it’s best. Tender as hell and exploding with flavours.

INGREDIENTS (~4 servings)

• 1 tbsp Dried Cilantro Powder
• 1 tbsp Cayenne Pepper Powder
• 1 tbsp Cumin Powder
• 1 tbsp salt
• 1.5 cup (ca 3.5 dl) Hoisin Sauce
• 1/4 cup Roasted Sesame Seeds
• 1/2 Lime
• 1 clove garlic, peeled and crushed
• 1 tsp Brown Sugar
• 1 inch Dried Bitter Orange Peel
• 1.8 lb (ca 800 g) Chuck Steak

PREPARING THE GLAZE

1. Put hoisin sauce, juice of 1/2 lime, garlic, brown sugar and the bitter orange peel in a small saucepan. 
2. Let it come to a boil and quickly remove it from the stove.
3. Then let the glaze rest for a while before removing the bitter orange peel and the rest of the garlic.
4. Add the roasted sesame seeds. If you only find unroasted sesame seeds, put them in a dry pan and roast until they get a nice brown color.
5. Stir gently.

PREPARING THE RUB

1. Put dried cilantro, cayenne pepper, cumin powder and salt in a bowl.
2. Mix well.

PREPARING THE MEAT

1. Rub the chuck steak with the spicy rub mix.
2. Put the steak on the grill and cook on low heat for about 4 hours. Aim for about 250°F (or ca 120°C).
3. Brush the steak with the glaze now and then. Use about half of the glaze for brushing the steak while grilling and keep the rest of the glaze for serving. I grilled the meat for 1 hour before started brushing the meat with the glaze.
4. Remove the steak after about 4 hours on the grill.
5. Slice the steak into thin slices and drizzle the rest of the glaze on the meat.

Serve with rice or noodles and vegetables of your choice, for example a fresh salad or stir-fried mixed vegetables. Enjoy!

Black Caramel Steak Sauce

This is a great sweet, sticky and just enough sour steak sauce perfect for any beef.

INGREDIENTS (about 2-4 servings)

• 1 cup (ca 2,4 dl) Balsamic Vinegar
• 2 tbsp Brown Sugar
• 1 tbsp Red Wine Vinegar
• 1 tbsp Chinese Soy Sauce
• 1 tbsp Concentrated Blackcurrant Juice
• 1 tsp Lime Juice
• 1 clove garlic, crushed
• 1 Bay Leaf
• 10 Pink Pepper Grains

PREPARATION

1. Put all ingredients in a sauce pan.
2. Let it come to a boil and cook pretty intense for about 5 minutes to reduce the sauce to a nice thick reduction.
3. Remove the crushed garlic and the bay leaf.
4. Drizzle the sauce over meat just before serving.

Tip: Don’t reduce the sauce too much or it might become too sticky. In that case, add some more balsamic vinegar and stir until the sauce gets a good consistency.

Mint and Garlic Lamb Roast

As some of you might already have figured out lamb is one of my favorite kinds of meat to put on the grill. Yummy! The lamb roast is an excellent piece of meat to grill. Here’s a version of grilled whole lamb roast with a juicy marinade of mint, garlic, lemon and other good stuff.

INGREDIENTS (4 servings)

• 2 lb (ca 9 hg) Lamb Roast
• 20 Mint Leaves
• 2 cloves of Garlic
• 1/2 Lemon
• 1 cup (ca 2,4 dl) Balsamic Vinegar
• 1/2 cup (ca 1,2 dl) Olive Oil
• 2 tbsp Sea Salt
• 1 tbsp White Sugar
• 1 tsp Freshly Ground Black Pepper

PREPARATION

1. Chop mint leaves. Grate the garlic. Put chopped mint, garlic, peel and juice of the lemon, balsamic vinegar, olive oil, sea salt, sugar and black pepper in a bowl and mix well.
2. Put lamb roast in a bowl and add the marinade. Gently rub the marinade into the roast.
3. Put roast on grill directly over the heat to get some nice surface. A minute or two on each side will be good enough. Keep the marinade.
4. Then move the roast to the side. Put a meat thermometer into the thickest part of the roast. Close the lid.
5. Brush the meat with the marinade every once in a while. And keep turning the roast.
6. The roast is perfect when the temperature of the meat is 140 degrees F (or 60 degrees C).

Serve with potatoes, salad and a nice tsatsiki.

BBQ Lemon and Orange Turkey Breast

Don’t you just love the smell of citrus and grilled meat from chicken or turkey in the summer! Here’s the perfect BBQ lemon and orange turkey breast.

INGREDIENTS (4 servings)

• 2 lb (ca 9 hg) Turkey breast (1 breast would be about 1 lb)
• 1 Orange
• 1/2 Lemon
• 1 inch (ca 1 tbsp) Fresh ginger
• 1 Clove of garlic
• 2 tbsp Honey
• 2 tbsp Corn oil
• 2 tsp Sea salt
• 1 tsp Freshly ground black pepper

1. Put juice and grated peel of the orange and lemon in a bowl. Tear ginger and garlic into the bowl. Add rest of the ingredients and mix well.
2. Put turkey breast(s) and marinade in a plastic bag and let it rest in the fridge for a couple of hours.
3. Grill turkey until well done (cooking time depends on method of course but count for about 40-60 minutes). And be sure to save that marinade and keep brushing the turkey every 5 minutes. I prefer indirect heat on a charcoal grill with the lid closed. And some soaked chips of Texas mesquite to get a nice smoky taste.

Leg of lamb with fresh thyme, garlic and anchovies.

This is definitely one of my favorites. It’s very easy to prepare but takes quite a while to cook.

INGREDIENTS FOR THE LAMB

• Leg of lamb
• 5-10 Cloves of garlic
• 5-10 anchovies
• Fresh thyme
• ¼ cup (0,5 dl) of Rapeseed oil
• Sea salt
• Black Pepper

INGREDIENTS FOR THE YOGHURT SAUCE

• 2 cups (ca 4 dl) Yoghurt
• 1 Clove of garlic
• 2 tbsp Honey

Take your leg of lamb and put it in a roasting pan. Make about 10-20 holes throughout the leg with a sharp thin knife. In each hole, add in a half garlic clove, a half anchovies and a thin sprig of thyme. Then brush the leg with rapeseed oil. Add freshly ground Black Pepper, sea salt and chopped fresh thyme.

Set the oven at about 210°F (or 100°C). Put the roasting pan with the prepared leg of lamb in the middle of the oven. Bake for about four hours. Brush the leg with the juices every half hour. You can add some water to get some more liquid into the pan. During the last 5-10 minutes set the oven at a high heat to get this nice crispy surface of the lamb.

Prepare the yoghurt sauce while the lamb is being cooked. Mix yoghurt with honey and a minced clove of garlic. Put in fridge until the lamb is done.

Serve the lamb with your choice of potatoes and the yoghurt sauce.