This method makes use of the Divided cooking configuration and is used when steaks and chops are very thick. This allows us to cook the inside of the steak evenly, allowing the majority of the inside of the steak to be cooked to our desire. It can be typically described and seen that the steaks are pink with just a thin brown ring on the edges.

There are two methods to the searing and roasting technique where either one can be used. The most common one is to sear and then roast, where the other is the reverse of this. In the Divided cooking configuration, the lower grid is used for the sear using direct cooking and the higher grid is used as indirect cooking to evenly cook the meat slowly throughout the middle of the steak.

Ingredients

• 2 x 200g steaks of your choice
• Olive oil
• Sea salt
• Freshly ground black pepper
• 1 Sprig fresh rosemary
• ½ Tbs dried oregano
• 2 Slices ciabatta bread
• 2 Tbs thick green pesto
• 1 Clove garlic, cut in half
• 100g mixed salad leaves
• 1 Lemon

Steps

1. Mix dry ingredients into a large bowl and make a well in the centre of the This herby steak is for all the carnivores out there – choose good-quality meat and you can’t lose.
2. Prepare your MOCA Grill and setup the grill in Braai configuration and heat to 260⁰C.
3. Lay the steaks on a chopping board and rub with a little olive oil. Season and sprinkle with the rosemary and oregano.
4. Cover with grease-proof paper and bash lightly with a rolling pin or the bottom of a saucepan until the steaks are slightly flattened out and the herbs and seasoning are nicely pressed into the meat.
5. Toast the ciabatta on both sides. Keep the toast warm.
6. Lay the steaks on the grill, side by side. Cook for about 4-5 minutes a side, for a medium steak, or a little longer if you like your meat more cooked.
7. Lift the steaks out of the MOCA Grill and leave to rest somewhere warm.
8. Spoon a tablespoon of pesto on to each of two warm plates and smear out across the plate with the back of the spoon.
9. Place a steak on each plate and pour any resting juices over the top.
10. Rub the toasted ciabatta with the garlic, drizzle with a little olive oil and put a piece on top of each steak.
11. In a mixing bowl, toss the salad leaves with the lemon juice, a lug of olive oil and a pinch of salt and pepper. Divide the salad between the plates and serve.

Source.