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  2. paleo beef recipe

Fire-grilled beef

Cooked on a coal-fired grill, these thick porterhouse steaks have a flavoursome, smokey taste, seasoned with white pepper, lime, fennel and celery seeds. - by Chantal Walsh
  • 08 Feb 2017
Fire-grilled beef
Cook: 37 Minutes - easy - Serves 4 - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe
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Cooked on a coal-fired grill, these thick porterhouse steaks have a flavoursome, smokey taste, seasoned with white pepper, lime, fennel and celery seeds.

Ingredients

4 x 350 g thick-cut beef porterhouse steaks

2 tsp freshly ground white pepper

1 tsp celery seeds

1 tsp fennel seeds

½ cup extra virgin olive oil

1 tbsp sea salt flakes

lime wedges, to serve

Method

  1. To preheat coal fire, use dense hardwood, allowing timber to completely burn down to coals before cooking. Put grill over coals (ensuring it’s not too high above coals) and preheat. Using a large sharp knife, score both sides of steaks in fine parallel lines in a crisscross pattern.
  2. Crack peppercorns, celery seeds and fennel seeds with the side of a knife or rolling pin. Rub spice mix onto steaks with oil and salt then set aside for 10 minutes.
  3. Cook steaks on grill, turning often, for 12 minutes or until well-browned and medium-rare. Transfer to a plate and allow to rest for 4 minutes. (Steaks will be cooked medium.) Serve with lime cheeks.

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