Ingredients:
For the meat:
· Chicken + red wine (100 ml), rosemary
· Sausages
· Beef tenderloin (steaks)
· Tomahawk steak + butter (100 g), rosemary
· Lamb (ribs)
For the pita bread:
· Flour — 350 g
· Boiling water — 200 ml
· Salt — 1 tsp
· Vegetable oil — 2 tbsp
For the grilled vegetables:
· Luffa — 1
· Red bell pepper — 1
· Red onion — 1
· Green pepper — 1
· Large tomatoes — 2–3
· Romaine lettuce — 1 bunch
· Vegetable oil
· Salt
For the green oil:
· Parsley — 1 large bunch
· Garlic — 2–3 cloves
· Olive oil — 100 ml
For the basting oil:
· Butter — 200 g
· Garlic — 2–3 cloves
· Rosemary — 1 sprig
· Thyme — 2 sprigs
For the marinade (miso mayonnaise):
· Egg — 1
· Miso paste — 50 g
· Vegetable oil — 150 ml
· Sesame oil — 20 ml
· Lemon juice — 15 ml
· Paprika — 1 tsp
Cooking the Tomahawk steak:
1. Place the steaks in vacuum bags with butter and rosemary. Vacuum seal. Cook sous vide for 2.5 hours on the express program at 47°C (for more doneness — 56–57°C, but not higher).
2. After sous vide, pat the steak dry with paper towels (for better crust formation) and sear on a very hot grill for 40–60 seconds per side until a crust forms.
3. While searing, baste with a mixture of butter, garlic, rosemary, and thyme. Let the steak rest for 5 minutes, then slice and season with coarse salt.
Preparing the beef tenderloin:
1. Cut the tenderloin into steaks. Grill to desired doneness.
Preparing the lamb ribs:
1. Separate the ribs, remove the membrane. Grill over moderate heat for about 1.5 hours until the meat is tender.
Preparing the chicken:
1. Pour red wine into a grill chicken pan, add rosemary. Place the chicken on top. Sear the skin with a torch.
2. Brush with miso mayonnaise and paprika and grill covered for about 60 minutes.
Preparing the sausages:
1. Place the sausages on the grill grate. Grill on all sides until golden brown.
Serving the meat: Slice the meat into portions. Arrange on a large platter and sprinkle with coarse salt.
Making the pita bread:
1. Add salt, vegetable oil, and boiling water to the flour. Knead the dough. Let it rest for 20 minutes in a bag.
2. Divide into 10–12 parts, roll out into thin flatbreads. Dry-fry in a pan for 1 minute per side.
3. Sprinkle with water, cover with plastic wrap, and let rest for 5–10 minutes.
Preparing the grilled vegetables:
1. Cut the vegetables into large pieces. Drizzle with vegetable oil. Grill until tender and charred.
2. Making the green oil: Blend parsley, garlic, and olive oil until smooth.
3. Plating: Pour the green oil onto a serving platter. Arrange romaine lettuce leaves, top with grilled vegetables. Season with salt.
Enjoy your meal!
source
