Skirt Steak Roll

To begin, set the Monolith to direct heat at approx. 260 °C. 

Lay the steak out in front of you and rub it with all the pesto. Sprinkle the Parmesan over the top. 

Now roll up the meat with a little dexterity. Tip, first fold in the edges slightly and then roll up. Secure with butcher’s twine. 

Once the grill has reached the desired temperature, place the piece in the middle of the grill and grill each side until hot. 

When the steak roll has a nice crust all around and a core temperature of 54 °C (medium), remove the meat from the grill. Now take shish kebabs and poke them into the sides of the roll at even intervals and cut off slices. These slices or meat snails are now grilled again from both sides.  

Then arrange on a plate and sprinkle with Parmesan cheese if desired. 

Have fun grilling again! 



Bulgogi - Korean Fire Meat

Grill setup:   

The SGS system is removed from the grill and replaced with the stainless steel wok holder. Other accessories are the wok set consisting of the wok, wok stand, ladle, turning ladle and sieve. As this is an Asian dish, we grill with high heat. So fill the charcoal basket almost completely and light three embers with the monolighter. Close the lid and wait until the temperature is around 200 degrees. Place the wok on the wok holder and heat it up, then we can grill.



Cut the beef fillet (or rib eye) into strips as thin as possible.  

For the marinade, cut the garlic clove and the ginger. Then cut the spring onions into fine rings as well and put the white and light green parts into a bowl together with the diced ginger and garlic.  

Thoroughly mix the ingredients in the bowl with approx. 75 ml soy sauce, 1 tbsp roasted sesame oil, 1 tsp sugar, some pepper and some roasted sesame seeds (it is best to roast them in the hot wok for 2 to 3 min beforehand and put some aside for later) and then marinate the beef fillet strips in it. Cover with cling film and leave in the fridge for at least 4 hours.  

For the sauce, again chop a little ginger, ½ clove of garlic and a little spring onion and place in a small bowl. Add 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 tbsp rice wine and 1 heaped tsp chilli paste.  

Cook the rice.  

Sear the beef fillet in the wok (in high-heat oil, e.g. peanut oil) for 2 to 3 minutes.  

Then it is time to serve. First put the rice, then the meat on top and garnish with some sauce and sesame seeds, optionally you can add some chilli if you like it spicier. 



Pork tenderloin medallions with gin rub

Pork tenderloin medallions with gin rub, pancetta, goat’s cheese and courgettes  

The gin and herbs in the BBQ Rub perfectly complement the flavour of the fine pork tenderloin with pancetta, goat cheese, pine nuts and courgettes. 


Season the medallions and courgette slices with a little gin rub. Roast the pancetta on the fire plate or plancha/cast iron pan and then first roast the courgettes and later the tomatoes, pork medallions and pine nuts in the pancetta fat . After turning the meat, place the crispy pancetta, courgettes, cheese and tomato on top and cook under a cloche or with the grill lid closed until the desired doneness. Sprinkle with the pine nuts and some basil.