Steak-Gewürzsalz-Spieße mit Spargel und Ajvar

Grilled Short Loin Skewers with Ajvar

Name: Grilled Short Loin Skewers with Ajvar
Total time: 60 min
Yield: 4 Portions
Ingredients: 250g Short loin; 150g Green asparagus; 1tsp. Steak Seasoning Salt; 1pinch Pepper Black, Whole; 250g Red pointed pepper; 1piece Eggplant; 1piece Yellow onion; 2piece Garlic cloves; 2tbsp. Olive oil; 1tbsp. White wine vinegar; 1pinch Paprika, Smoked; 1pinch Chili Hot; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

50—60 Min

Steak Seasoning Salt

Still looking for a tasty recipe for your next cookout? These simple skewers with asparagus are unbelievably juicy and marinated with the best Steak seasoning salt. Serve them with homemade ajvar — it does take a little more time to prepare, but it's definitely worth every second!

Ingredients 4 Portions

For the skewers
- 250 gShort loin
- 150 gGreen asparagus
- 1 tsp.Steak Seasoning Salt
- 1 pinchPepper Black, Whole
For the ajvar
- 250 gRed pointed pepper
- 1 pieceEggplant
- 1 pieceYellow onion
- 2 pieceGarlic cloves
- 2 tbsp.Olive oil
- 1 tbsp.White wine vinegar
- 1 pinchPaprika, Smoked
- 1 pinchChili Hot
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole

Preparation

1
Place the wooden skewers in water for around 30 minutes. Dice the short loin. Wash the asparagus and cut into 3-cm pieces.
2
To make the ajvar: Brush the pointed pepper with some oil. Peel the onion and cut into wedges. Peel the garlic and cut into pieces. Halve the eggplant, use a sharp knife to make small incisions in the cut side and sprinkle on some salt. Allow the eggplant to infuse for 15 minutes.
3
Grill the pointed pepper on both sides on a high heat until the skin blisters and/or blackens slightly. Remove from the grill, add to a bowl, cover with plastic wrap and leave to cool for around 20 minutes. Then remove the skin, stalk and core and cut into pieces.
4
Place the eggplant cut side down on the grill (turning once during the cooking time) and grill under a low heat (on the edge of the grill if required) for around 5–10 minutes until the flesh of the eggplant has softened.
5
Use a spoon to scrape out the flesh of the eggplant. Heat 1 tbsp. of olive oil in a small pan, fry the onion and garlic and add the flesh of the eggplant and the bell pepper. Add the smoked paprika, Hot Chili with Sea Salt and vinegar.
6
Quickly bring the ajvar to the boil and season to taste with sea salt. Then pour into rinsed clean jars and tightly seal. Keep in the fridge for 2 to 4 weeks.
7
Place the sirloin and asparagus pieces on the skewers in an alternating pattern. Rub the skewers thoroughly with the steak seasoning salt and a pinch of ground pepper. Grill the skewers until the meat is cooked.