Like so many holidays, Easter is around the corner and often comes with chocolate and lots of it! We’re OK with that, BUT that doesn’t mean we need to stick to the same old eggs and bunnies.
The legendary BBQer, hot with flavour pitmaster and Traeger Grills ambassador, Josh “traegerdixon” Dixon, has a recipe to elevate the flavour of your steak.
With an Easter flavour in mind, this chocolate and coffee rub is one that you’ll keep going back to and not just at this time of year. A tender steak with a crisp crust, a moist middle, and rich flavours that taste steak to another level. And to make the Easter Bunny proud, serve with a side of chocolate sauce that you’ll want to drink straight from the jug.
Following Josh’s main course, we look to Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia, for her delicious cake recipe.
Sarah’s flourless chocolate cake is an insanely rich chocolate dessert recipe. Like the inside of a truffle, this gluten-free dessert will satisfy any chocolate cravings! I’m not sure if a small slice will be enough.
Chocolate and Coffee Infused T-Bone Steak
Equipment
Traeger Grill Pro 575 – The Pro 575 grill makes it simple to achieve incredible wood-fired flavour. Set-It & Forget-It® ease and precise temperature control help you create unforgettable meals.
Ingredients
• 2 500g T-Bone steaks or your preferred cut
• 2 tbsp unflavoured beans – finely grounded or use 2 Tbsp of Traeger Grills Coffee Rub
• 2 tbsp unsweetened cocoa powder
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp mild chilli powder
• 1 tsp garlic powder
• Decent olive oil
Sauce
• 6 Easter eggs – medium size (I use Cadbury hollow eggs) – you want 100g-150g in total
• 2 tsp maple syrup
• 1 tsp coconut oil
Method
• Mix coffee, chocolate, brown sugar, paprika, chilli and garlic powder with a pinch of salt and pepper in a bowl.
• Apply a light coating of olive oil all over the steaks and then coat the mix generously on all sides of the steaks ensuring to press the rub into the meat.
• Wrap the steaks in cling wrap and let the steaks sit at room temperature for 30 mins
• Time to turn on your Traeger Grill. Set the temp to 100 Celsius and let heat up for 15 mins. Utilise your super smoke function if your grill has this.
• Once your steaks have been resting for 30 minutes, unwrap and place them on your grill’s middle or top shelf. This will remove them from the bottom shelf’s direct heat and give you a more even cook.
• When the internal temperature reaches 54 Celsius, remove it from the grill (covering loosely with foil) and increase the grill temperature to 230 Celsius.
• After 15 mins, place the steaks back on the grill, this time on the bottom shelf and sear both sides for 2 to 3 mins or until it reaches your preferred doneness.
• Now, let it rest for 5 mins and make your sauce
• Place your Easter eggs into a heavy bottom pan on your Traeger (that is in shutdown mode) and the coconut oil and whisk until melted (don’t stop whisking, or the chocolate can burn. After a few minutes, pour the maple syrup into the chocolate sauce.
• Pour the desired amount of sauce and serve with roast potatoes.
Flourless Easter Chocolate Cake
Equipment
● Traeger Grill Pro 575 – The Pro 575 grill makes it simple to achieve incredible wood-fired flavour. Set-It & Forget-It® ease and precise temperature control help you create unforgettable meals.
● 23cm cast-iron frying pan or cake tin
Ingredients
● 90g dark chocolate (70% cocoa solids), broken into small pieces
● 135g unsalted butter
● 2 tsp rum or brandy
● 2 tsp hot black coffee
● 135g caster (superfine) sugar
● 5 eggs, separated
● 135g almond meal
● Cocoa powder, for dusting
● Easter eggs for decorating
● Cream, to serve
Method
● Preheat your Traeger Grill (using pecan pellets) to 180°C.
● Add the chocolate, butter, rum or brandy and coffee to a cast iron frying pan and place on your Traeger.
● Grill/BBQ. Allow the mixture to melt, stirring to combine, then remove from the heat.
● Place the sugar, egg yolks and almond meal in a bowl and whisk to combine, then pour in the melted chocolate mixture and stir until thoroughly combined.
● Meanwhile, whip the egg whites until stiff peaks form, then gently fold them into the chocolate batter.
● Line a 23 cm cast-iron frying pan or cake tin with baking paper, then pour in the batter. Transfer the pan or tin to the Traeger grill and cook for 30 minutes, or until the edge of the cake is firm and a skewer inserted into the centre of the cake comes out clean. Because the cake has no flour, it’s pretty fragile, so it’s best to let it cool in the pan or tin before turning it out.
● Dust the top of the cake with cocoa powder, decorate with chocolate Easter eggs and serve with cream.
