Take the skirt steak out of the fridge 1 hour before barbecuing. Mix all the ingredients for the rub thoroughly – then rub the steak with it.
Peel and slice the onions. Wash the tomato, radish and lettuce. Cut tomato and radishes into slices.
At the barbecue:
Prepare the barbecue for direct heat, approx. 200°C.
Grill the steak on all sides at direct heat – 4 minutes on each sides. Take it off and let it rest for 5-10 minutes, until it reaches a core temperature of approx. 55°C.
Meanwhile, place the Dutch oven on the grate. Heat the oil – then add the onions and season with sugar, maple syrup, smoked pepper powder and salt to taste.
Once the onions are glazed, add the balsamic vinegar and continue to grill until the onions absorb the vinegar. Meanwhile grill the buns a bit.
Cut the steak – against the fibres – in slices and put it on the buns. Add the lettuce and top with balsamic onions, radish and tomato.
