Texan BBQ

Texan BBQ

5 from 1 vote
Servings 4 People

Ingredients
  

  • 2 Banana beef rib fillet steaks Cut 1 inch thick
  • Olive oil
  • Salt & Pepper

Smoked Sausages

  • 1 Packet Dan & Steph's Three Aussie Farmers Louisiana sausages from Coles Using 3 of these for the salsa
  • 1 Smoking box
  • 1 Handful Smoking chips

Pineapple Salsa

  • 4 Fresh pineapple slices Cut 1/2 inch thick
  • 1 Medium red capsicum Cheeks cut off
  • 2 Ears Corn
  • Juice of 1 lime
  • 3 Smoked sausages (above)
  • Pinch of salt

Texan Chimmi Chimmi

  • 1 Bunch Parsley
  • 1 Bunch Coriander
  • 1 Small bunch Oregano
  • 3 Cloves Garlic
  • 1 Long red chilli
  • 1/4 Cup Red wine vinegar
  • 1/4 Cup Olive oil
  • Juice of 1 lime
  • Pinch of salt & pepper

Instructions
 

  • Steaks – Take your steaks out of the fridge for 10mins prior to grilling – oil on both sides & generously sprinkle with salt
  • Preheat your Ziggy BBQ to hot & high heat – oil well with spray
  • Place your steaks on the hot grill – turning once only after 4 mins on each side then remove from grill & allow to rest for 10 minutes
  • Salsa – On the same grill – add the pineapple slices, red capsicums and corn for 8 minutes turning until they are all charred well
  • Then dice the pineapple and red capsicum into small pieces and place into a bowl – remove grilled corn kernels and add to bowl
  • Smoked Sausages – on the same grill, add your smoking chips to your smoking box and place onto the BBQ – close the lis & allow the chips to start smoking – turn the other side of the BBQ where you will place the sausages for smoking on low – leave the flame on under the smoking box – once smoking, add snags to the grill, close the lid and allow to smoke for 8mins turning occasionally – once cooked all the way through, remove snags and then dice to similar size to all other salsa ingredients – add to bowl and stir well to combine – squeeze over lime juice and add a pinch of salt and pepper
  • Chimmi Churri – in a small processor, add the leaves from the coriander and parsley bunch and the oregano to the processer bowl – add garlic and all other ingrediants – blend well until broken down – taste and adjust with more red wine vinegar or oil or salt and papper to your taste
  • To serve – place your salsa on a platter, carve steaks into slices; season with a bit more salt on the steaks and spoon over the chimmi churri
  • Finish off the plate with some more fresh coriander leaves
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