Fancy preparing a tough dish on the BBQ? Then try this dish with which Niels Runderkamp competed in the BBQ Battle. Texel beef plays the main role in the dish and Texel cheese is also added.
Like Texel lamb, the island's beef is also a high-quality and sustainable product. Texel beef is available on the island at Slagerij Dros, Vakslager Peter Haker, Slagerij Moormann, Slagerij Rob and Meta Maas and at Slagerij Goënga.
Steak tartare on rösti
Sirloin steak on hay
Prepare the BBQ, ensuring a high fire. Dry oak gives the best results. Trim the two large pieces of sirloin steak and save the cut pieces for the steak tartare. Cook the cauliflower gently on a gas barbecue together with the beet juice, this will give the cauliflower a nice red colour.
Finely chop the meat for the steak tartare and season with olive oil and tabasco, set aside. Grate the four potatoes and mix with the eggs, Wezenpyk cheese and red onion. Add salt and pepper to season. Grease a cast-iron pan with plenty of butter and fry the rösti on the stove for 15 to 20 minutes.
Grill the vegetables on the grill and place the potato in the fire to cook. It doesn't matter if the potato burns, you can easily take this off eventually. Cook the 2 pieces of sirloin steak on a bed of hay. You are now cooking the sirloin steak on one side only so the top can still be a little raw. Slice the sirloin steak and place on a plate along with the grilled vegetables and cauliflower.
Cut the rösti into rectangular slices and place the steak tartare on top, finish with smoked sea salt.
Finally, make a sauce of half yoghurt, half mayonnaise and serve everything together.
Enjoy your meal!
Niels runs a catering business with his family. He is a master at barbecuing and was brought up on butchery. He puts all this experience to use during the TV programme: BBQ Battle
Looking for a recipe with Texel products? Here you will find recipes with, for example, sheep cheese, Texel beer, strawberries, lamb and salty vegetables.
Take a little trip around the world with this BBQ dish from chef Dewi. Texel beef plays the starring role in this dish.
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