Grilled long tenderloin steak | Red Chimichurri | Corn salad | By Njam
4 persons | Kamado, Beef | Meat | Main dish
Prep time
2 HR
2 HR
Cook time
30 MIN
30 MIN
Total time
2,5 HR
2,5 HR
Prep time
This recipe was created in collaboration with Njam.
- Mix all the ingredients for the marinade in a bowl.
- Place the marinade together with the meat in a freezer bag and let it marinate in the fridge for 2 hours.
-
Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 250 °C.
When the Kamado has reached temperature, place the grill grate inside. Position the grate at the highest level. For this recipe, you cook with direct heat.
Cook time
- To make the red Chimichurri, roast the bell pepper on the kamado until the skin is charred and the flesh is tender. Remove the skin and seeds and chop as finely as possible. Then mix with the remaining ingredients.
- For the corn salad: Brush the corn cobs with a thin layer of olive oil and sprinkle with YAKINIKU Japanese Szechuan Pepper & Smoked Salt. Grill the corn cobs on the kamado for about 5 to 7 minutes, until the corn is a deep yellow color and cooked through.
- Use a knife to cut the kernels off the cob and mix them with the remaining ingredients.
- Heat the kamado to 250°C (482°F). Pat the meat dry and season it with YAKINIKU Japanese Smoked Salt. Grill the meat covered until it reaches a core temperature of 50°C (122°F), then remove it from the kamado.
- Cut into slices, season if necessary, and serve with the corn salad and Chimichurri.
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Ingredients
800 g sirloin tip
Marinade:
- Juice of 2 limes
- Juice of 1 orange
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 2 garlic cloves, minced
- YAKINIKU Japanese Szechuan Pepper
- YAKINIKU Japanese Smoked Salt
Red Chimichurri:
- 1 red bell pepper
- 1 red onion, finely chopped
- Tomatoes, deseeded and finely chopped
- 2 garlic cloves, minced
- 2 tbsp chopped coriander
- 2 tbsp chopped oregano
- 2 tbsp chopped flat-leaf parsley
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 fresh jalapeno, deseeded and finely chopped
- 50 ml olive oil
- 150 ml red wine vinegar
- YAKINIKU Japanese Szechuan Pepper
- YAKINIKU Japanese Smoked Salt
Corn Salad:
- 4 corn cobs
- 4 spring onions, finely chopped
- 1 fresh jalapeno, deseeded and finely chopped
- 2 garlic cloves, minced
- Zest of 1 lime
- 4 tbsp grated Parmesan cheese
- 2 tbsp mayonnaise
- Pinch of chili powder
- 1 tbsp chopped coriander
- YAKINIKU Japanese Szechuan Pepper
- YAKINIKU Japanese Smoked Salt
