We have been telling you for years that mayonnaise is perfect for grilling a steak. Mayonnaise is mostly oil, and when you are grilling the steak, that oil drips off and fries the steak.We updated the mayonnaise steak by making our own mayonnaise and giving it a charcoal flavor. Then we spiced things up by adding a chili paste to the mayonnaise.
How well is this recipe
- 1 piece Steak 2 finger thick
- ½ litre sunflower oil
- 1 piece lump charcoal a glowing amber
- 2 pieces whole eggs
- ½ tbsp coarse mustard
- ½ piece juice lime
- 1 tsp coarse salt
- 1 pinch fresh ground pepper
- 9 pieces whole chili peppers
- 3 cloves garlic
- 1 thumb-size piece ginger fresh
- 1 tbsp coarse salt
- 1 tsp raw cane sugar
- 1 pinch ground pepper
- Start your grill with indirect heat of about 140ºC/284°F.
- Put the sunflower oil in a bowl. Take one glowing ember out of the grill and drop this in the oil. Remove the charcoal when it stops smoking.
- Chop up the chili peppers and crush them in a mortar and pestle. Crush them into a coarse paste. Do the same with the garlic cloves and the ginger. Mix that all together. Add the salt, sugar and pepper and give it a good stir.
- Mix the mayonnaise and the chili paste and set it aside.
- Place the steak on the grates on the indirect side and stick a thermometer in the meat. Close the lid and let the steak come up to a temperature of 52ºC/126°F.
- Take the steak off the grill, increase the temperature by adding more charcoal, and wait for it to start glowing.
- Pat the steak dry with some paper towel and brush on a heavy layer of the chili mayonnaise.
- When the grates are piping hot, you place the steak over direct heat to sear the steak.
- When a crust has formed on all sides, you take the steak off the grill and cut it into slices.
Calories: 1153kcalCarbohydrates: 4gProtein: 12gFat: 123gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 100gCholesterol: 36mgSodium: 2413mgPotassium: 208mgFiber: 1gSugar: 2gVitamin A: 609IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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