Meat on the Hot Stone Grill

Make this hot stone grill dinner a fun group project kind of like a fondue party! Use whatever meat you have/like and whateevr sauces you'd like to dip in. Call it by its traditional French name, Pierrade.

Elisabeth

Ingredients

Serves: 6 

  • 200g rump steak
  • 200g beef fillet
  • 200g chicken (fillet or cutlet)
  • 200g duck
  • 400g veal fillet
  • A few parsley leaves for decoration
  • A few cherry tomatoes for decoration
  • A small jar of cocktail onions
  • A large variety of sauces (béarnaise, garlic, cilantro, Asian, barbecue...)
  • Salt and pepper to taste

Directions

Preparation:20min  ›  Ready in:20min 

  1. Slice the meat and poultry into thin slices (no more than 4 mm thick). Arrange on 2 or 3 serving dishes, make sure that every dish contains an assortment of meat and poultry. Garnish with parsley, tomatoes and cocktail onions.
  2. About 20 minutes before dinner, heat the stone. When it is hot, pour some salt on the stone. That way, the food won't stick to the stone while cooking.
  3. Put the sauces in small bowls then everyone can help themselves with meat, poultry and sauces.

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