- Brush the steaks on both sides with oil and season liberally with salt flakes.
- Place the steaks on the grill and cook until golden brown and slightly charred, about four to five minutes.
- Turn the steaks over and continue to grill three to five minutes for medium-rare (internal temperature of 57˚C or 135˚F) or cook longer for your desired doneness.
- Transfer the steaks to a cutting board or platter, cover loosely with foil and let rest five to eight minutes before slicing.
Apple BBQ sauce By Roy Soundranayagam, group executive chef for The Meat Co – Middle East, South Africa and London
Makes three litres Ingredients 400g Spanish onion, diced 100g garlic, sliced 100g butter 5 x red apples, peeled and diced 25g ground black mustard seeds 10g chilli flakes 165g brown sugar 1.25 litres water or smoked chicken stock 70ml honey 250ml apple cider vinegar 330ml tomato ketchup 300ml Worcestershire sauce 200ml lemon juice
Method - In a large pot, heat the butter and sauté your onions.
- When onions start to colour add garlic and diced apples.
- Cook on low heat until apples become soft.
- Add mustard seed powder and chilli powder.
- Cook for a further five minutes then add the brown sugar.
- Caramelise for the next five minutes, stirring continuously.
- De-glaze with the cider vinegar and Worcestershire sauce.
- Bring it to the boil then add lemon juice, honey and water/chicken stock.
- Add tomato ketchup and cook until the consistency is right (this takes approximately 30 minutes).
- Next blend the sauce, pass through a sieve and you have your finished sauce.
Accompanying salad By Chef Yann Bernard Lejard, Chef de cuisine at Plums in the Ritz-Carlton Bahrain Hotel & Spa
- Slice a few different tomatoes, cut a few slices of watermelon and then grill them.
- Mix the tomatoes and watermelon, chop some coriander leaves and seeds on the top.
- Season with olive oil, balsamic vinegar, a few small cubes of blue Stilton cheese, pepper and sea salt.