Cooking time: 20 min - Preparation time: 60 min - Serves: 4
Ingredients
800 g beef onglet
6 tbsp soy sauce
1 tbsp sugar
1 tbsp grated ginger
1 clove garlic, minced
2 tbsp rice vinegar
Yakitori sauce
Material:
Kamado Kokko Little, L or XL
Cast-iron plancha griddle
Set of 4 stainless steel utensils including a meat fork, large stainless steel tongs, a spatula and an exclusive brush for basting your marinades.
La Chamba black clay dish for serving the beef tabs
Preparation:
1. Make your marinade by mixing the various ingredients and pouring it over the meat. Chill for one hour, turning the meat from time to time.
2. 10 minutes before cooking, remove the meat from the fridge. Cook the meat on your Kokko for 10 minutes on each side.
3. Serve with Yakitori sauce.
Tip: Serve with green vegetables such as steamed green beans seared on the Kokko.
