Dirty Steak and Lobster Tail.

Not another one!?  Yes another one.  Just loving dirty steak at the moment and this time I have taken it up a notch with a dirty lobster tail.  Definitely a luxurious surf and turf.

This time I have decided to go for my absolute favourite steak…  The skirt steak.  I think it’s an often underestimated and unappreciated cut that cooked well can be absolutely incredible.  Packed full of flavour and unbelievably tender.   What’s not to like?

This time I have decided to go dirty on the Thuros.  Great little BBQ for the smaller cooks and perfect for this steak.  To read a little more about dirty steaks click here to read an earlier post.  Put simply, place your seasoned steak onto white hot charcoal and don’t go anywhere because it won’t take long.  Within a minute or two you’re about to have the perfect steak.  Just make sure it’s pure, restaurant quality lumpwood charcoal or you’ll ruin a perfectly good piece of meat.  Give it a go and let me know what you think.

After finishing this steak I decided not to waste the heat and prepare a simple but delicious desert.  A quick and easy version of banana split that anybody can do.  Click here to read more.



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Written by Tomos Newland-Jones @MrNewland66

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