Chilli Beef Pasta
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct (using Lodge Cast Iron Skillet)
Fuel used: KJ Big Block Charcoal
Cooking Temperature: Medium - High Heat
Ingredients
Sirloin Steak
Chilli infused oil
Smokey Brae Chilli Rub
300g Tagliatelle Pasta
2 cloves Garlic, minced
2 Red Chillies, finely chopped
1/2 cup Passata
2 tsp dried Oregano
1 tsp chilli flakes
2 tbsp sriracha hot sauce
1/4 cup double cream
1 Red Pepper
1 Green Pepper
1 Onion
Parmesan Cheese
Small bunch of chives, Chopped
Method
Setup your BBQ for 2 zone cooking with a good bed of lumpwood charcoal to one side. Before placing your cooking grates onto the BBQ, place the red and green pepper plus the onion directly into the lit coals to roast them.
Turn them every couple of minutes to ensure they char on all sides. After 5-6 minutes, remove them from the coals and allow them to cool.
For this cook I'm using a sirloin steak but you can use your favourite cut - it will work well with most steaks. Drizzle some chilli infused oil over the steak and rub it in. Next, season all sides with the SmokyBrae Smoked Chilli Rub. If you do not have this rub to hand, you can substitute it for a hot rub of your choice. Leave the steak sitting at room temperature to rest and soak up all those chilli flavours.
Next, Place your cooking grates into the BBQ and pre-heat a cast iron skillet with 3-4 tablespoons of Olive Oil. We will use this to prepare the sauce. Start by frying off the garlic and chillies. Next add in the passata followed by the oregano and chilli flakes.
Add a dash of water to think the sauce slightly. This will allow it to simmer without becoming too thick. Next add the Sriracha hot sauce and stir it in. Move the skillet to the indirect side and once it is off the heat. Mix in the double cream. Leave your sauce in the indirect zone whilst you grill your steak.
Place the steak directly over the coals to sear, turning it every minute to help build up that crust on the outside. Use an instant read thermometer such as the Thermapen to cook the steak to your desired level of doneness. For Sirloin, I prefer medium which is 60C internal. Lift the steak off and allow it to rest while you prepare the rest of the dish.
To peel the veg, place them into a bowl of cold water and slow rub off the skins. The water makes them much easier to get off and stops them sticking to your hands. When you have removed all the charred outside, slice the remaining flesh into thin strips.
Place the vegetables into your sauce then mix in your tagliatelle pasta, coating every strip with the sauce.
To serve, place a generous helping of the pasta into a bowl then grate from Parmesan over the top and finish with some chopped chives. Thinly slice your steak and place a few strips on top of each bowl.
