{"id":14563,"date":"2024-08-09T14:34:03","date_gmt":"2024-08-09T14:34:03","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=14563"},"modified":"2024-08-09T14:34:03","modified_gmt":"2024-08-09T14:34:03","slug":"steak-japonais-au-bbq","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/steak-japonais-au-bbq\/","title":{"rendered":"Steak japonais au BBQ"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 25 min \/ 4 personnes
\n<\/strong>MOULIN PROCESSEUR AVEC DISQUE POUDRE – M\u00c9LANGEUR – VERRE DOSEUR (1L)<\/i><\/p>\n

Vous aussi vous raffolez des plats asiatiques ? Essayez dans ce cas ce steak japonais au BBQ. Le rub japonais fait maison et la mayonnaise au wasabi ajoutent une nouvelle dimension \u00e0 ce steak bien juteux. Une v\u00e9ritable explosion d\u2019umami dans votre bouche et un plat qui pr\u00e9sente tr\u00e8s bien ! <\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n

Pour le rub japonais<\/h3>\n

\u00bb <\/span>1 cuill\u00e8re \u00e0 soupe de sel marin<\/span>
\n<\/span>\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 de poivre en grains<\/span><\/span>
\n\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 d’oignon en poudre
\n\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 d’ail en poudre
\n<\/span>\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 de graines de s\u00e9same
\n\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 de graines de cumin
\n\u00bb <\/span>1 cuill\u00e8re \u00e0 caf\u00e9 de coriandre moulue
\n\u00bb <\/span>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de flocons de chili
\n<\/span>\u00bb <\/span>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de gingembre
\n<\/span><\/p>\n

Pour la mayonnaise au wasabi<\/h3>\n

\u00bb <\/span>1 \u0153uf
\n<\/span>\u00bb <\/span>300 ml d’huile de tournesol
\n\u00bb <\/span>3 cuill\u00e8res \u00e0 soupe de wasabi
\n\u00bb <\/span>1 cuill\u00e8re \u00e0 soupe de vinaigre de vin blanc
\n\u00bb <\/span>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de moutarde
\n<\/span>\u00bb <\/span>poivre et sel<\/span><\/p>\n

Pour le steak japonais<\/h3>\n

\u00bb <\/span>600 g de steak en un seul morceau<\/span>
\n<\/span>\u00bb <\/span>2 gousses d’ail<\/span>
\n\u00bb <\/span>1 piment rouge
\n\u00bb <\/span>1 cuill\u00e8re \u00e0 soupe de furikake
\n<\/span>\u00bb <\/span>1 ciboule
\n\u00bb <\/span>quelques cressons
\n\u00bb <\/span>huile d’olive
\n\u00bb <\/span>huile de tournesol
\n<\/span>\u00bb <\/span>poivre et sel<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb14567″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Commencez par pr\u00e9parer le rub japonais. Pour ce faire, mettez toutes les \u00e9pices dans le moulin et placez le disque poudre \u00e0 l’int\u00e9rieur. Placez le bamix\u00ae sur le moulin et broyez les \u00e9pices.<\/span><\/li>\n
  2. Pr\u00e9parez la mayonnaise au wasabi en mettant l’\u0153uf, l’huile de tournesol, le wasabi, le vinaigre de vin blanc et la moutarde dans le verre doseur. Ins\u00e9rez le m\u00e9langeur sur le bamix\u00ae, placez le bamix\u00ae au fond du verre et mettez en marche \u00e0 la premi\u00e8re vitesse. Laissez le bamix\u00ae sur le fond jusqu’\u00e0 ce qu’une masse \u00e9paisse se forme autour de la base. Passez ensuite \u00e0 la deuxi\u00e8me vitesse et montez en poussant lentement sur la masse. Remontez et redescendez dans le verre doseur plusieurs fois afin de m\u00e9langer compl\u00e8tement l’huile.<\/span><\/li>\n
  3. Assaisonnez la mayonnaise au wasabi avec du sel et du poivre. Vous pouvez \u00e9ventuellement ajouter plus de wasabi selon vos go\u00fbts. R\u00e9servez la mayonnaise au wasabi. Vous pouvez fermer le verre doseur avec le couvercle et la conserver au r\u00e9frig\u00e9rateur pendant au moins une semaine.<\/span><\/li>\n
  4. Laissez la viande temp\u00e9rer. Allumez le barbecue et portez-le \u00e0 une temp\u00e9rature de 200 degr\u00e9s.<\/span><\/li>\n
  5. S\u00e9chez la viande avec du papier absorbant par exemple, puis graissez-la bien avec de l’huile d’olive et \u00e9talez le m\u00e9lange d’herbes sur la viande. Faites griller la viande sur le barbecue pendant deux minutes de chaque c\u00f4t\u00e9. Retirez-la du barbecue et laissez-la reposer dans une feuille d’aluminium pendant cinq minutes.<\/span><\/li>\n
  6. Pendant ce temps, pr\u00e9parez l’ail frit en coupant l’ail en fines tranches. Placez une po\u00eale avec une g\u00e9n\u00e9reuse couche d’huile de tournesol sur la cuisini\u00e8re \u00e0 feu vif. <\/span>Faites-y frire les tranches d’ail jusqu’\u00e0 ce qu’elles deviennent croustillantes et dor\u00e9es. Retirez-les de la po\u00eale \u00e0 l’aide d’une spatule et \u00e9gouttez-les sur une assiette recouverte de papier absorbant.<\/span><\/li>\n
  7. Coupez le piment rouge en fines tranches, l’oignon de printemps en fines rondelles et la viande en fines tranches. R\u00e9partissez la viande dans une belle assiette. D\u00e9posez quelques gouttes de mayonnaise au wasabi sur la viande. Garnissez le steak japonais au BBQ avec l’ail frit, le piment rouge et la ciboule. Saupoudrez de furikake et terminez par quelques cressons en guise de d\u00e9coration.<\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1723213433799-7fdc50ea-d979-6″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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