Cookwares

• Whisk
• Mixing bowl

Method

1. 1Step : Preheat the BBQ to 200°C.
2. 2Step : Coarsely crush the green peppercorns, mix with two tablespoons of grapeseed oil and one tablespoon of coarse grey salt. Rub the chuck steak with this mixture.
3. 3Step : Place the chuck steak on the barbecue grate and lower the temperature to 170°C.
4. 4Step : Sear for 5 minutes on each side. Flip the meat back to the first grilled side, then close the lid and cook for 5 minutes. Let it rest on an upside-down plate.
5. 5Step : Prepare the tartar sauce: mash the hard-boiled egg yolks and add the mustard. Whisk together, season with salt and pepper, and slowly drizzle in 1/4 liter of grapeseed oil until you get a firm mayonnaise. Add the vinegar and mix. Finely chop
6. 6Step : Prepare the bourguignonne sauce: mix the mayonnaise, ketchup, Worcestershire sauce, and hot sauce. Adjust the seasoning.
7. 7Step : Cut the chuck steak into 1/2 cm thick slices and serve with the sauces on the side.