15 min Grilling time
- 4 steaks (fillet of beef or tenderloin)
- 2 – 4 sprigs of rosemary
- 2 tbsp. whole red and black peppercorns
- coarse salt (e.g. Kalahari Salt)
- 4 tbsp. high-quality olive oil
- 4 tsp. aromatic runny honey
How to grill the steaks on the LotusGrill
First, pat the steaks dry, snip into any fat on the edges and remove tendons. Then prepare the marinade for the meat: rinse the sprigs of rosemary, shake them dry and remove the leaves from the stems. Mix the rosemary well with the pepper, salt, oil and honey, ideally with a little whisk.
Now to marinate the meat: rub the prepared marinade onto both sides of the steaks using the LotusGrill marinade brush and cover with aluminium foil. The marinated steaks should then be left to absorb the flavours for about another half an hour. Next, place the steaks on the LotusGrill grid. Turn after about 5 minutes using the LotusGrill tongs, and barbecue for about 10 minutes in all. The meat should be a good 10 cm away from the embers. Afterwards, add a little salt and pepper to taste, garnish with a few rosemary leaves and enjoy with side dishes of your choice.
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