Grilled Entrecôte of Beef

Grilled Entrecôte of Beef

Enjoy ribeyes with cheese and spices in a delicious tortilla. Grilled Entrecôte of Beef spices up any weekend meal when cooked on your favorite grill!


Spice Rub and Entrecote
Cheesy Tortillas


Set EGG for direct cooking (no convEGGtor) at 750°F/400°C. Place the steaks on the grill and cook to the desired temperature. While the meat is resting before carving, lower the temperature to 400°F/204°C and place the tortillas on the grill, allowing the cheese to melt and the tortillas to get a crust. Cut the tortillas into quarters and serve with the guacamole. Serves four.

Guacamole Ingredients

2 Ripe Avocados
1 Red Onion, Finely Chopped
2 Tomatoes, Inside Removed, then Cubed
1/2 Cup (120 ml) Cilantro, Roughly Chopped
1 Lemon, Zest and Juice

Guacamole Instructions

Mesh the avocado to desired texture with a fork. Add the rest of the ingredients and mix well. Season to taste.

Spice Rub and Entrecote Ingredients

4 Ribeye Steaks
2 tbsp (30g) Coarse Salt
1 1/2 tbsp (20g) Surgar
2 tbsp (15g) Coriander Powder
2 tbsp (15g) Paprika
2 tbsp (5g) Garlic Flakes
1/2 tbsp (5g) Peppercorns
2 tbsp (5g) Onion Powder
2 tbsp (5g) Fresh Thyme

Spice Rub and Entrecote Instructions

Place all rub ingredients in a mortar and pestle or spice grinder, and grind to just before it becomes fine. Rub generously over the steaks and refrigerate for an hour.

Cheesy Tortillas Ingredients

4 Tortillas
1/2 Cup (60g) Cheddar Cheese, Grated
1/3 Cup (80 ml) Parsley, Roughly Chopped
Cayenne Pepper
Lemon Zest

Cheesy Tortillas Instructions

Mix all the ingredients and spread evenly over tortillas. Cover with the remaining tortillas and lightly press down.

Recipe and photo from Big Green Egg and courtesy of Bertus Basson, Master of the Braai. You can find out more about Bertus and South African Braai in our Lifestyle Magazine.