Charred beef thick flank on a rye baguette with sultana jam
Michael Van de Elzen is an internationally renowned Kiwi chef who has worked in some of the finest and most established restaurants around the world. Here in New Zealand, Mike starred in his own TVNZ programme called "The Food Truck", taking on the fast food industry by recreating favourite Kiwi dishes in a healthy, tasty and fast way. The show has led to several cook books as well as a new TV series called "Family Recipes", where Mike puts his spin on a favourite family dish and then the family judges whose is best. His latest project is Good From Scratch where he works with companies that have a healthy food product to create meals that are healthy, convenient and quick to prepare.
It was a radio interview by Mike which sparked the invention of the Engel Fire. Lamenting the fact that there was nothing on the market suitable for cooking to the size he required, Mike triggered Carl Engel, who promptly emailed the Chef telling him to expect a surprise on his doorstep. A couple of months later, a bespoke Engel Fire turned up at Mike's house!
So impressed was he with the engineering, precision, and quality of the fire, Mike has become the champion of Engel Fires, and has created a range of recipes specifically designed for the machine.
300gm beef thick flank or skirt steak
1 blub garlic, peeled and smashed
2 Tbsp Grove avocado garlic oil
Juice of 1 lemon
salt & pepper
2 Tbsp chopped fresh thyme
200g soft goats cheese
2 red onions
4 Tbsp sultanas
½ cup red wine vinegar
4 Tbsp raw sugar
Fresh rocket leaves
2 rye baguettes (each one cut in half to serve two people)
The day before you want to serve your beef baguette, you will need to marinate the beef thick flank. Make up a marinade of avocado oil, garlic, thyme, salt and pepper. Put the beef and the marinade in a bowl, mix, cover and refrigerate overnight.
To prepare the jam, slice the onions and place in a heavy-based saucepan with the sultanas, red wine vinegar and sugar. Over a medium heat, reduce this mix until thickened, about 20-30mins.
Take your goats cheese and blitz in a food processor with a pinch of salt and some freshly ground black pepper. Alternatively whisk or beat in a bowl until softened.
Place your marinated beef on the grill over hot embers on your Engel fire for about 5 minutes each side, until medium-rear done. Rest the meat for about 10 minutes before slicing.
Spread the softened goats cheese in the baguettes, then arrange your beef, rocket and sultana jam on top of this.
Cut each baguette in half and serve.
This recipe was specially made with the Engel Fire cooker in mind. This remarkable machine is unique to New Zealand, hand-crafted, and comes with a lifetime guarantee. If you would like to know more please contact us today, and let's get the ball rolling on your very own Engel Fire.