Beef Tataki

Tatakis are really interesting because actually the outside of the pieces of meat are nicely crusted and the inside is raw.

This very simple recipe gives an excellent result and I am convinced that you will devour these beautiful little skewers and side dishes!

Here's how to prepare it all:

Required tools:

• 1 BBQ plate

• 1 pack of small wooden skewers

• Grill Daddy Pro

Ingredients :

• 2 large portobello mushrooms, stemmed

• Quebec BBQ Explorer dry marinade , to taste

• 2 lbs (approx.) Sterling Silver beef sirloin (to make my cuts really tender)

• Montreal BBQ Quebec dry marinade , to taste

• 4 soft-boiled eggs (ideally with slightly runny yolk), peeled

• 2 trays of halloumi skewers seasoned with Argentina BBQ Québec dry marinade (available at Rachelle Béry)

• Coriander leaves, to taste

• Quebec BBQ Expresso Sauce , to taste

• Bourbon (or cognac, whiskey, or scotch), to taste (optional)

Preparation :

1. Place the charcoal on one side of the BBQ to create a direct and indirect cooking zone, then preheat the BBQ to its maximum temperature. Make sure the charcoal is well lit.

2. Sprinkle the inside and outside of the mushrooms with Explorer dry marinade, then cook them on both sides on the BBQ grill in the indirect cooking zone (it is normal for the mushrooms to take longer to cook than the meat).

3. Remove the beef sirloin from the refrigerator (I recommend not letting it get to room temperature before starting the recipe so that its center remains raw) and sprinkle "en masse" of Montreal dry marinade everywhere, on all its sides (even its ends), in order to create a crust (don't forget that there will be no seasoning in the middle of the meat and that it will be sliced ​​into very small slices, so you have to season it well).

4. Place the piece of meat in the direct cooking zone, let it cook, then turn it over when it comes off the grill easily so that it is well seared on each side, including the ends. (I recommend changing the piece of meat a little each time it is turned so that the meat is cooked to the maximum and that it is in contact with an extremely hot grill.) Remove the meat from the BBQ when each side is "crusted" and caramelized, then let it cool.

5. Using the Grill Daddy Pro, clean the direct cooking area of ​​the BBQ, then grill the soft-boiled eggs quickly on several sides. Sprinkle a little Explorer Dry Rub on top of the eggs, then remove from the BBQ.

6. Pour espresso sauce and, if desired, bourbon (or other alcohol), onto a BBQ-safe plate. Let the sauce (or sauce and alcohol) cook over indirect heat.

7. When they are well “crusted” and not too dry, remove the mushrooms from the BBQ.

8. On the work surface, cut thin slices of beef sirloin, then the mushrooms into cubes and the eggs into quarters. Set each ingredient aside separately.

9. Place the halloumi skewers on the BBQ grill in the indirect cooking zone and let them cook, making sure to turn them over during cooking. (You can eat the halloumi cold, slightly warmed up or even grilled; no matter which method you choose, the result will be great!)

10. When the sauce (or mixture) starts to boil, dip a slice of meat in it on both sides. (This must be done quickly, because the goal is not to cook the slice of meat, but to give it a "boost" of flavors and heat.)

11. Take a wooden skewer and start assembling by inserting 1 egg quarter, 1 slice of meat, then 1 piece of mushroom. Sprinkle the food on the skewer with coriander leaves, then add a tiny bit of Explorer dry marinade on top of the egg. Repeat this step until there are no more ingredients.

12. Remove the halloumi skewers from the BBQ, serve them alongside the tataki skewers, then enjoy!

Happy BBQ!