Cote à l’os with a grilled salsa

• 1 cote à l’os
• 1 red bell pepper
• 1 green bell pepper
• 1 garlic clove
• 1 onion
• curly parsley
• 3 tbs olive oil
• black pepper
• salt

Oil can
Spatula
Honey Grill grate

Heat your Tiger Fire open plancha BBQ with a hot and cooler zone. Make sure the hot zone is at least 250 degrees.

Remove the côte à l’os from the refrigerator and season with salt on both sides. Let the salt do its work for an hour.

Cook the peppers and onion on the cooler zone of the plancha plate until soft.

Then cut the peppers (remove the seeds) and onion fine (brunoise). Smash the garlic clove to a mush and mix it with the peppers and onion. Add some olive oil to make it a nice salsa.

Sprinkle the cote à l’os with some heat resistant baking oil and grill it on the honey grill grate for 2 or 3 minutes on each side. TIP: because you grill the meat over the fire on the honey grill grate, this will give it an extra smoky flavor.

Then place the meat on the cooler side of the planche plate on a cedar plank and let it cook until an internal temperature of 52 degrees Celsius. Make sure to turn the meat and the cedar plank to get an even cook.

Take the meat of the BBQ and let the meat rest for at least 10 minutes before serving.

To serve, slice the meat straight on the cedar plank and serve with the salsa. Finish it with some fresh cut curly parsley.

A perfect side to go with this piece of meat are some pommes fondant and a glass of red wine.