Published on August 04, 2022 at 6:15 p.m.
This summer, ELLE à Table takes you to Biquet, on Leucate beach, with chef Fabrice Mignot for a series of easy-to-reproduce summer recipes. This second episode is dedicated to the barbecue, with the unmissable rib of beef, which you can never miss after that.
Can we talk about summer tables without a grill worthy of the name? For chef Fabrice Mignot, prime rib is a holiday love that reinvents itself and adapts to high temperatures.
On the Biquet Plage menu, it reigns supreme. We savor it with a chimichurri sauce and grilled lettuce: an ambitious twist that we already love. This traditional Argentinian accompaniment, renowned for pairing perfectly with fish and grilled meat, enhances the taste of meat with its thirst-quenching lemon and hot pepper notes. You can also replace it with a homemade tartar sauce or a good mayonnaise, enhanced with condiments such as capers, pickles, parsley, tarragon and red wine vinegar, for a touch of refreshing acidity. As for the sucrines, they become an easy-to-make salty delicacy that juggles between crispy and melting. But let’s face it, what makes all the flavor of the dish is indeed the successful cooking of your prime rib. And on this point, Fabrice Mignot gives us his secrets.
Read also: 10 recipes for a successful barbecue party
The secret to perfect cooking and tasty meat
Our chef’s motto is none other than “eat less meat but eat better!” No secret therefore: it all starts with the choice of a good piece, which it is recommended to seek from an artisan butcher. Favor local meat, preferably racy and of French origin, to cook the best product possible.
For this recipe, Fabrice opts for matured meat whose taste is more pronounced and close to a good ham or a piece of charcuterie. An advantage that allows you to try blue cooking for a tender piece, much less rare than you might imagine.
To succeed in this sleight of hand, nothing could be simpler: sear the meat from the start over high heat to create a crispy shell on the outer wall, then reduce the heat to half to finish cooking the inside. We repeat on the other side, and you’re done. If you don’t have a barbecue at home, our chef recommends carrying out the same ritual on the stove or on the plancha, but the latter two having less cooking point than a barbecue, an oven finish will be recommended for a properly polished prime rib.
Be careful though, if you choose the matured meat option, take into consideration that it is, due to its age, drier. Medium-bodied cooking could therefore spoil the pleasure of tasty meat, making it a little too rubbery. We warned you, grilling is an exact science!
Barbecued beef ribs, grilled lettuces and chimichurri sauce
For 4 people
Ingredients
For the beef ribs
2 pieces of beef rib of 1kg
4 cl of neutral oil
4g salt
4 turns of ground pepper
For the chimichurri sauce
1/2 bunch of parsley
1/4 bunch coriander
1/4 bunch of fresh oregano
2 cloves garlic
2 limes
2 spring onion stalks
1 fresh green chilli
5 cl of red wine vinegar
12 cl of neutral oil
For the grilled sucrines
4 sucrines
2 cl of olive oil
3 g fleur de sel
Preparation
For the beef ribs
Take the meat out of the fridge 30 minutes before cooking to avoid thermal shocks and to have meat that is warm to the core.
At the same time, light the barbecue, clean the grill and heat it well. Generously coat the meat with neutral oil then sear it to form a shell. Never prick it to keep the juices inside. Only turn it over once.
Season during cooking with salt and just before tasting for pepper.
Let the meat rest well for half the cooking time before carving it.
For the chimichurri sauce
Wash the herbs (parsley / coriander / oregano) and dry them well then chop them.
Peel, degerm, and chop the garlic cloves.
Wash and slice the spring onion stalks.
Squeeze the juice from the limes.
Cut the pepper in half, remove the seeds and the white membrane, then chop it finely. Mix all of these elements, add the red wine vinegar, lime juice and oil. Mix and leave to marinate for 1 hour.
For the grilled sucrines
Cut the lettuces in half, drizzle the side with olive oil, season with fleur de sel.
Cook on the barbecue, oil side down. Stop cooking when the sucrines are cooked on the sides but still raw and firm in the centre.
Dressage
Serve the ribs of beef with the lettuces on the side.
Drizzle generously with chimichurri sauce.
