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Home Biefstuk Bali op de BBQ

BBQ Summer Meat Indonesian Kamado Steak Quick

Anyone who's eaten at Loetje knows: that steak with Bali sauce is unforgettable. Good news: you can make it at home just as well, maybe even better. Grill the steak on a keij kamado at high temperature for that perfect crust, and let the homemade Bali sauce do the work. Served with fries and a cold beer, this will be an evening not easily forgotten.

x_ckl_recipe_markerBali Steak on the BBQ Juicy steak with Loetje's famous Bali sauce, grilled on the BBQ. Crispy on the outside, buttery-soft on the inside and soaked in smoky umami. How to make Bali Steak on the BBQ? Main course Indonesian-Dutch 4 servings 15 min 4 min 55 min

Take the steaks out of the fridge at least 30 minutes before grilling so they come to room temperature. Pat them dry with kitchen paper.
Make the Bali sauce: heat a splash of sunflower oil in a small saucepan. Gently sweat the shallot and garlic over medium-high heat. Add the trassi and fry briefly until fragrant, about 1 minute.
Add the ketjap manis, sambal oelek, lime juice and brown sugar to the pan. Stir well and simmer gently for 5 minutes until thick and glossy. Keep warm on low heat.
Fire up the kamado to a high temperature of 250 to 300 degrees Celsius. Wait until the grate is very hot so the steak gets an immediate, beautiful crust.
Brush the steaks with a thin layer of sunflower oil and season generously with coarse sea salt and freshly ground black pepper.
Grill the steaks directly over the heat. For medium-rare count on about 2 to 3 minutes per side for a 2 cm thickness. Turn them only once for the best grill marks.
Remove the steaks from the grate and let them rest for 3 to 4 minutes on a warm board. Loosely cover with aluminum foil. This is the step that makes the difference for juicy meat.
Spoon plenty of Bali sauce over the steaks and serve immediately. Put the rest of the sauce on the table, because everyone will want more.

BBQ Summer Meat Indonesian Kamado Steak Quick 4 steaks (approx. 200 g each, preferably thin sirloin or entrecôte) Coarse sea salt and freshly ground black pepper 2 tbsp sunflower oil For the Bali sauce: 1 shallot, finely chopped 3 garlic cloves, finely chopped 1 tsp trassi (shrimp paste) 6 tbsp ketjap manis 1 tbsp sambal oelek (or to taste) 2 tbsp lime juice (about 1 lime) 1 tsp brown sugar 1 tbsp sunflower oil Kamado grill Barbecue tongs Grill grate Small saucepan Cutting board Sharp knife Paper towels Aluminum foil Meat thermometer Keij Kamado keij-kamado BBQ Accessories bbq-accessories BBQ Supplies bbqen-1 Cast Iron BBQ Pans cast-iron-bbq-pans Keij Kamado BBQ Tongs Easy Lock - Stainless Steel - 35 cm Keij Kamado Tang Steak with red wine sauce and rosemary foodies-biefstuk-met-rode-wijnsaus-en-rozemarijn Grilled lemon-garlic prawns on the barbecue foodies-gegrilde-citroen-knoflook-garnalen-op-de-bbq Drunken Chocolate Banana met Licor 43 foodies-drunken-chocolate-banana-met-licor-43 Groninger rollade & mosterdsoep van de kamado foodies-groninger-rollade-mosterdsoep-van-de-kamado

Recipe

Bali Steak on the BBQ

Juicy steak with Loetje's famous Bali sauce, grilled on the BBQ. Crispy on the outside, buttery-soft on the inside and soaked in smoky umami.

Course	Main course
Kitchen	Indonesian-Dutch
Servings	4 servings

Preparation time

Preparation time	15 min
Stiffen up min.	4 min
Total	55 min

Equipment

Kamado grill
Barbecue tongs
Grill grate
Small saucepan
Cutting board
Sharp knife
Paper towels
Aluminum foil
Meat thermometer

Ingredients

4 steaks (approx. 200 g each, preferably thin sirloin or entrecôte)
Coarse sea salt and freshly ground black pepper
2 tbsp sunflower oil
For the Bali sauce:
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 tsp trassi (shrimp paste)
6 tbsp ketjap manis
1 tbsp sambal oelek (or to taste)
2 tbsp lime juice (about 1 lime)
1 tsp brown sugar
1 tbsp sunflower oil

How to make Bali Steak on the BBQ?

Take the steaks out of the fridge at least 30 minutes before grilling so they come to room temperature. Pat them dry with kitchen paper.
Make the Bali sauce: heat a splash of sunflower oil in a small saucepan. Gently sweat the shallot and garlic over medium-high heat. Add the trassi and fry briefly until fragrant, about 1 minute.
Add the ketjap manis, sambal oelek, lime juice and brown sugar to the pan. Stir well and simmer gently for 5 minutes until thick and glossy. Keep warm on low heat.
Fire up the kamado to a high temperature of 250 to 300 degrees Celsius. Wait until the grate is very hot so the steak gets an immediate, beautiful crust.
Brush the steaks with a thin layer of sunflower oil and season generously with coarse sea salt and freshly ground black pepper.
Grill the steaks directly over the heat. For medium-rare count on about 2 to 3 minutes per side for a 2 cm thickness. Turn them only once for the best grill marks.
Remove the steaks from the grate and let them rest for 3 to 4 minutes on a warm board. Loosely cover with aluminum foil. This is the step that makes the difference for juicy meat.
Spoon plenty of Bali sauce over the steaks and serve immediately. Put the rest of the sauce on the table, because everyone will want more.

Cooking mode Prevents your screen from going to sleep

The power of this recipe lies in the combination of high direct heat and that rich Bali sauce. A kamado retains heat exceptionally well, so your steak gets a perfect crust without the meat drying out inside. Use a meat thermometer if you're unsure: 52°C is medium-rare, 57°C is medium. Any higher and you'll regret it.

Serve with thin-cut fries and a green salad for a complete Loetje experience at home. Want to add even more flavor? Throw a piece of cherry wood on the coals before the steaks go on the grate. That subtle smoke note lifts this dish to a whole other level.

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