For a couple of weeks now I have been obsessed with this one idea: Making a summery Shepherd's Pie on the BBQ. (I know, you're raising the eyebrow.) I was craving this flavor combination that I love during the winter, but not so much the idea of turning on the oven. I finally tried it, and it was GREAT. We seriously wished we could have had seconds.. So I thought i'd share!
This is some of my favorite flavors to pair with beef. But feel free to use whatever marinade you like. I use a big ziplock bag and have it sit on the counter while I prep other stuff. Having the meat come to room temperature before you cook it is a great tip.
Double up the aluminum foil, and make sure it's nice and tight and does not let any air in or out. If you want to ad some finely chopped onions, feel free! I just did not have any this day, but I usually put some in the mix. Use a mix of olive oil and butter. Salt and pepper GENEROUSLY.
I personally only swear by charcoal BBQ. So I need a bit of time / patience to get my charcoals to be really hot. If you have a gaz BBQ get it to the right temperature. (I can't help you here ;))
I start with my potatoes right on the really warm section (over my charcoals) and have them there alone for 10 minutes. The sound of the butter sizzling is a pretty good indication that they are good and comfy. Then, I move them over and leave the spot for the corn cobs, turning them a couple of times. We eat our steak pretty rare, so I just grill it 1-2 minutes on each sides right in the really hot spot. But this really is to your liking, and depending on the type of cut you have. I used some left over filet mignons that were frozen, so I know it's really fresh. Otherwise I would have used bavette; hanger steak, from the butcher. If you are a vegetarian, thick slices of marinated tofu will do just fine, and be just as tasty!
I'm using a mezzaluna blade, because it's very precise and fast.
Use what works well for you.
**Ketchup is a must. Otherwise, a bit of Sriracha would add some kick! Enjoy!! xx