INGREDIENTS
- Mutton leg steaks
For marinating the steaks (1 kg mutton):
- Sweet red wine (enough to cover the steaks)
- 2-3 sprigs of rosemary
- 1 tsp orange zest
For the spice mixture (add it after marinating):
- 12 g (0.4 oz) salt (preferably fleur de sel)
- 2 g (0.07 oz) peppercorns (red, green, white, and black)
- 1.5 g (0.05 oz) coriander
- 2.5 g (0.09 oz) sumac
- 30 ml (1 fl oz) extra virgin olive oil
- Salt (to add after grilling)
- Salt –oregano mixture (to add to the not marinated steaks after grilling)
PREPARATION
Ask your butcher to cut bone-in steaks from the mutton leg (the bone should be cut with a hand saw). Ask for steaks cut about 1.5-2 cm thick. Use a blade-style meat tenderizer on the steaks that will be marinated. Pour 300 ml (10 fl oz) of sweet red wine into a saucepan, place it on the stove and let it simmer. Then, add the rosemary and the orange zest. When it comes to a boil, remove the saucepan from the stove. Cover the saucepan and set aside until the wine cools to room temperature. When it cools down, pour the wine over the steaks until it covers them completely. Refrigerate the steaks for 24 hours.
The next day, remove the steaks from the fridge and drain them really well. Add all the spices along with the salt to a wooden mortar and bash them. When you get a homogeneous mixture, sprinkle the spice blend on both sides of the steaks. Pour extra virgin olive oil over both sides, and set aside until the charcoals are lit.
COOKED ON amber.q A
COOKING
After seasoning the steaks, light the charcoals. Pile up the charcoals inside the fire cabin of your grill. Place kindling (alcohol-soaked cotton) on top and light them. The charcoals will be lit easily, quickly, and without smoke. When the charcoals are fully lit, spread them inside the fire cabin. It’s time to grill.
Place the grilling grate over the charcoals. Place the steaks on the grilling grate and grill over high heat. Turn the steaks over regularly. You should flip them before the juices come on the surface of the steak. Be careful not to overcook them. When you get a nice golden brown color on your steaks, remove them from the grill. Wait for 6-7 minutes. They should cool down a bit before cutting and eating.
After trying them, we concluded that the marinated steaks were much more tender and juicy than the steaks that hadn’t been marinated. The flavor of the marinated steaks was definitely on another level. As we’ve said many times, the flavor has no limits, and we’ll keep experimenting.
The one thing that’s irreplaceable is premium quality meat. The quality of our main ingredient is always essential. When marinating and seasoning meat, our goal is to enhance and not overshadow its natural flavor. That’s why the combination of spices, their proportion, and the precision in their quantity are equally important.
Experiment with spices, experiment with flavor, and always have good company.
Happy grilling everyone!
