Grilled beef and langoustine, ratte potatoes, sweet potato, preserved lemon, and parsley sauce |

Preparation time: 60 min

Preheat your barbecue at 475 °F

• Preparation

  Slice the fingerling potatoes and cut the sweet potatoes into cubes.  Finely slice the shallot and garlic.  Remove the seeds from the confit lemon.  Juice the lemon.  Remove the leaves from the parsley.  Finely mince the thyme.  Remove the vein and shell from the shrimp and combine with the Espelette pepper.  Temper the beef.

• Persillade

  Place the parsley, lemon confit and garlic in your food processor.  Blend to get a nice texture and then add the lemon juice and olive oil.  Set aside.

• Garnish

  In a mixing bowl, combine the potatoes.  Season with salt, pepper and vegetable oil.  Transfer to a baking sheet and then to the barbecue.  Mix every 10 minutes or so to avoid burning one side.  Combine with the persillade before serving.

• Sauce

  Place the thyme, shallots and red wine in a sauce pot.  Reduce by half and then add the demi-glace sauce and continue to reduce until you reach the desired consistency.

• Grilling

  Season the skirt steak generously with salt and pepper. Lightly oil the meat and sear it on the hottest part of your grill, about 1 minute per side. To finish cooking, move the meat to a cooler part of the grill and remove it when the internal temperature reaches 50°C. Let the meat rest before serving. Grill the langoustines with the shell facing the flame, cooking to a temperature of 65°C. Langoustines do not need to rest.

• Plating

  In a deep plate, place the vegetable garnish in the center.  Place the protein on top and finish with a nice drizzle of sauce.