Klaus Breinig and his team BBQ Wiesel celebrated their greatest success in 2017 with victory at the WBQA Barbecue World Championship in Ireland. This was followed by a sensational victory at the 2018 World Food Championships in Orange Beach, Alabama. But Breining can do more than just crispy food—he also excels at making it crunchy!
SKOTTI presents: Grilled Romaine Lettuce with Iberico Steak by Klaus Breining. We loved this recipe and wanted to share it with you. Enjoy grilled salad and delight your palate.
This is what you need:
- 2 pieces of Iberico pork, 150 g each
- 6 - 8 slices of fennel salami
- handful of mushrooms
- 100 g olives
- 1 onion
- 1 heart of romaine lettuce
- Rosemary & Basil
- olive oil
- Salt & Pepper
By the way, Klaus Breining chose Iberico pork for this recipe because he consciously relies on the great combination of romaine lettuce with the unmistakable, nutty flavor of the meat.
This unique taste results from the eating habits of the Iberico pig: it feeds mainly on cork oaks, which give the meat its special aroma.
Preparation:
- Clean the lettuce and chop the leaves, halve the mushrooms, and add everything to the SKOTTI BOKS along with the olives. Cover!
- Now peel and slice the onion, place it in a BOKS, and lightly cover it with olives and salami. Then add the meat and season with rosemary, salt, and pepper. Then let it all simmer.
- Preheat the SKOTTI grill with PLANCHA and grill the meat on both sides on the preheated grill.
- Then add the salami to the steaks and sear for 5 minutes over medium heat. Then return both to the BOKS, but do not seal.
- Fry the onions on the plancha and pour over the steaks.
- Now fry the lettuce and mushrooms together with the olives.
- Now return everything to the BOKS and enjoy. Of course, you can also arrange the grilled salad on a plate or top it all with some Parmesan cheese or a dressing.
Bon appetit!
