The ingredients for eight people
For the steak
- Tafelspitz
- rosemary
- Argentina Steak Seasoning
For the rhubarb chutney
The preparation
The preparation time is about 2 hours, but this depends heavily on the temperature of the smoker and the size of the sirloin.
Prepare the smoker for indirect heat at 110 degrees Celsius. Remove any tendons from the top round beef and season with steak seasoning. Then place the meat on the grill indirectly, cover with rosemary, and lightly smoke.
Peel the rhubarb and cut it into small pieces. Roast the rhubarb directly over the flame and season with brown sugar, salt, and pepper. Then deglaze with white wine and let it simmer.
Remove the top round beef from the smoker at 57 degrees Celsius and let it rest for 5 minutes. Then slice the meat against the grain and serve with the rhubarb.
