(Reverse-Seared and Basted Charcoal Grilled Steak on Bruschetta-topped Toasted Naan)
Maddie & Kiki® Longo, Canada’s favourite female Grill Masters share their hot new recipe for Charcoal-Grilled Steak in Reverse on Bruschetta Naan.
The ‘reverse’ here refers to the sear and the marinade, both of which are done after the steak is grilled which is opposite to the norm. Serve these hearty flatbreads as a main course with a side salad or cut each naan crosswise into 4 slices to serve as appetizers. Note: the recipe was developed and tested on The Big Green Egg brand of charcoal grill/smoker. Most charcoal grills are similar; vents and lids differ but have the same purpose. Always refer to the user manual for light up, heating instructions and indirect-heat and direct-heat cooking for your grill. To use a gas grill, see the alternate method below.
Charcoal-Grilled Steak in Reverse on Bruschetta Naan Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Natural lump charcoal
Fresh sturdy herb sprigs, such as rosemary and sage (optional)
½ lb (250 g) Beef Top Sirloin Cap Grilling Steak, 1 inch (2.5 cm) thick
Half small red onion, thinly sliced
1 clove garlic, thinly sliced
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
Salt and pepper
1 tomato, finely chopped
Half small red onion, finely chopped
1 clove garlic, finely minced
¼ cup (60 mL) fresh basil leaves, thinly sliced or torn
2 tsp (10 mL) olive oil
1 tsp (5 mL) balsamic vinegar
Salt and pepper
2 naan flatbreads, each about 9½ x 6½ inches (24 x 16 cm)
½ cup (125 mL) traditional ricotta cheese
1. Load fire bowl of kamado-style grill with natural lump charcoal in an even 2-inch (5 cm) thick layer. Light the charcoal with a paper towel in the coals or charcoal-safe fire starter and place the diffuser plate in the fire bowl. Fill a foil drip pan part way with water, adding herb sprigs (if using) and place on the plate (see Tip). Place the grill grate over the diffuser plate. Close lid and preheat to Low (250°F/121°C), adjusting the top and bottom vent to achieve this constant temperature.
2. Pat steak dry with paper towel. Pierce steak all over with a fork and season liberally with salt. Place the steak on preheated grill, insert an oven-safe programmable thermometer sideways into steak and close the lid. Cook for about 22 minutes or until thermometer registers 135°F (57°C).
3. Reverse Marinade: Meanwhile, combine onion, garlic, oil, vinegar and salt and pepper, to your taste, in a shallow dish that will fit the cooked steak. Set aside.
4. Transfer partially-cooked steak to a clean plate and set aside. Remove the diffuser plate and drip pan; lower the grill grate closer to the charcoal for high-temperature, direct-heat grilling. Brush the grate clean and close the lid. Adjust vents as necessary to heat to a temperature of about 600°F (315°C); this should take about 2 to 5 minutes.
5. Return steak to grill, and sear over high heat with grill lid open for 1 to 2 minutes per side or until thermometer registers 145°F (63° C) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done). Remove the steak from the grill and place it directly into the Reverse Marinade. Let rest for 10 to 12 minutes.
6. Bruschetta: Meanwhile, combine tomato, onion, garlic, basil, oil and vinegar in a bowl. Season with salt and pepper to taste. Set aside.
7. Transfer steak to a cutting board and carve across the grain into thin slices. Return to marinade and stir to coat. Set aside.
8. To Serve: Grill naan over direct heat until lightly toasted and grill marked on both sides. Transfer to a clean cutting board.
9. Spread ricotta evenly over naan and top with Bruschetta mixture, dividing equally. Arrange steak slices on top and drizzle with balsamic glaze. Cut each naan in half to serve.
Gas Grilling Method: You can use the reverse-sear method in a three-burner gas grill, too! Simply turn on the two end burners, leaving the centre burner off; place drip tray over unlit burner. This is your indirect heat zone, where you’ll put your steak. Turn the end burners to low heat and preheat grill to 250°F (121°C). Cook steak in closed barbecue over unlit burner for about 22 minutes or until thermometer registers 135°F (57°C). Remove the steak and drip pan from the grill. Turn all burners to High and preheat for about 10 minutes, until the grill is 600°F (315°C). Return steak to grill and sear over high heat for 1 to 2 minutes per side or until thermometer registers 145°F (63° C) for medium-rare (or 160°F/71°C for medium, or 170°F/77°C for well-done).
The drip pan with water under the steak provides moisture during grilling and including hearty herbs in the drip-pan water permeates the air inside the grill with an herbaceous aroma, adding a subtle nuanced flavour to the beef.
If you have a half-moon plate/griddle diffuser accessory for your barbecue, cook steak over the diffuser for the indirect heat cook, and then transfer steak to side directly over the coals to sear and complete the cooking. If you don’t have any type of diffuser, push the charcoal to one side and place the drip pan under the grill on the other side for indirect-heat cooking. When ready to sear, move the steak over to the live coal side of the grill.
More about Maddie & Kiki
Maddie & Kiki®, Canada’s favourite Grill Master sisters, were named in the Top 10 Grill Experts of North America and were recently featured in the prestigious, Forbes. BBQ industry professionals turn to Maddie & Kiki® for their knowledge, expertise, and input when developing new products for the BBQ market.
They are hailed as the go-to experts when it comes to reviewing grills of all makes and models, showcasing the latest and greatest products to grill lovers and BBQ enthusiasts.
Maddie & Kiki® Longo teach BBQ classes in-person at their Grill Studio as well as virtually across the globe. They have travelled all across Canada, appearing on morning shows, podcasts, radio, and live events inspiring people of all ages to fall in love with the art of outdoor cookery.
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