Diamond steak with poutine

Jump to video

Diamond steak with poutine

I found a new cut of beef that’s reasonably cheap. But we have to keep it a secret otherwise the prices will go up. In the Netherlands, we call it a diamond steak. Your butcher can call it the mock, petit or shoulder steak.

With this fantastic juicy and tasty steak, I am making Canadian poutine. Poutine is a thick gravy with fries, but I found some potato balls in the freezer that I love.

Ingredients

  • The diamond steak
  • 100 grs of butter
  • 200 grs of beef fat
  • 200 grs beef shavings
  • flour
  • 500 ml of beef broth
  • Salt and pepper
  • Roasted potatoes

How to

  1. For this recipe, you need some leftover beef shavings and fat. If you don’t have any, you have to ask your butcher. These bits usually end up in the ground beef, so he doesn’t mind selling them to you.
  2. Fire up the grill and place a cast-iron skillet on the grates. Add the butter to melt, and then put the beef fat in to render down. Remove the leftover bits and leave the fat in.
  3. Add the beef shavings and let them brown. You get rid of the beef shavings and leave the rest. Then you add approximately half the amount of flour against the fat in the skillet.
  4. Let the flour cook while stirring, and then put the beef broth in. Keep stirring until it thickens in a thick gravy, and season it with salt and pepper.
  5. Prepare your grill for indirect heat and put the diamond steak on the grates. Let it come up to a temperature of around 40°C (104F). In the meantime, you can roast some potatoes.
  6. When the steaks reached the desired core temperature, you sear the steaks over direct heat to a core temperature of 50°C (122F). Cut the steak into medallions and season them with finishing salt.
  7. Serve the steaks with the roasted potatoes and a big scoop of the poutine sauce.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.

Share this recipe