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the Ingredients
Instructions
The winning combination, juicy steak with crispy fries – cooked to perfection on your Weber Barbecue with GBS Sear Grate and Original Rotisserie Fine Mesh Basket.
In the kitchen:
- Season the steaks with salt and pepper half an hour before grilling.
- Add the mayonaise to a small bowl with a squeeze of lemon.
- Then wash, dry and chop the tarragon finely and add to the mayo.
- Wash the potatoes and rosemary thoroughly.
- Cut the potatoes in rustic wedges - not too small.
- Chop the rosemary combine with the potatoes and add a the oil and sea salt.
- Place them in the basket for the rotisserie and attached the basket to the rotisserie spike.
At the barbecue:
- Prepare the barbecue for indirect heat, approx. 250°C.
- Place the rotisserie spit and basket onto the barbecue and turn the motor on.
- Replace the lid and cook the potatoes for 1 hour, or until they are crispy.
- Change the barbecue to direct heat.
- When you are going to grill the steaks, it is important that the barbecue is searing hot!
- Put on the GBS Sear Grate if you have one.
- Brush the steaks with oil and place them on the direct heat.
- Grill them 3-4 minutes on each side for medium.
- Let them rest on a cutting board for 5 minutes.
- Serve with the potatoes and tarragon mayo.
- Season the steaks with salt and pepper half an hour before grilling.
- Add the mayonaise to a small bowl with a squeeze of lemon.
- Then wash, dry and chop the tarragon finely and add to the mayo.
- Wash the potatoes and rosemary thoroughly.
- Cut the potatoes in rustic wedges - not too small.
- Chop the rosemary combine with the potatoes and add a the oil and sea salt.
- Place them in the basket for the rotisserie and attached the basket to the rotisserie spike.
- Prepare the barbecue for indirect heat, approx. 250°C.
- Place the rotisserie spit and basket onto the barbecue and turn the motor on.
- Replace the lid and cook the potatoes for 1 hour, or until they are crispy.
- Change the barbecue to direct heat.
- When you are going to grill the steaks, it is important that the barbecue is searing hot!
- Put on the GBS Sear Grate if you have one.
- Brush the steaks with oil and place them on the direct heat.
- Grill them 3-4 minutes on each side for medium.
- Let them rest on a cutting board for 5 minutes.
- Serve with the potatoes and tarragon mayo.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
