Special gifts and recipe for beef stuffed with provolone
Father’s Day is coming, and if your dad is one of those who loves to grill, there’s nothing better than giving him items that will further enhance his barbecue skills.
Primegrill has great gift options to make this day even more special. And to top it off, how about preparing a delicious recipe for Stuffed Sirloin with Provolone? Check out the tips and recipe below!
Gift Tips from Primegrill:
Solid Fire Starter – A good barbecue starts with a well-lit fire, and Primegrill’s solid fire starter is the perfect gift to ensure this happens quickly and efficiently. It makes the process easier, saving time and effort, allowing the barbecue chef to focus on what really matters: preparing the tastiest meats!
Grill Cleaner – After a barbecue, cleaning the grill can be a difficult task. That’s where our Grill Cleaner comes in, a practical and indispensable gift. It easily removes grease and food residue, leaving the grill ready for the next barbecue. A gift that any father will love!
Barbecue Gloves – Safety is essential at any barbecue, and Primegrill gloves are ideal for protecting your hands from the intense heat of the grill. Made of heat-resistant material, they allow the grill master to handle the meat and utensils safely and comfortably, without sacrificing style.
Recipe for Stuffed Sirloin with Provolone
In addition to gifts, how about taking advantage of Father’s Day to prepare a delicious Stuffed Sirloin with Provolone? This recipe is simple to make and will make everyone’s mouth water!
Ingredients:
1 piece of sirloin (approximately 1 kg)
150 g of provolone cheese
Coarse salt
Preparation method:
Choose a piece of sirloin that is whole, without cuts or trimmings. If you prefer, you can use another cut, such as picanha. To ensure quality, we recommend Frigorífico Boi Bom, located in Jardim Paulista, in São José dos Campos. They deliver the ideal piece for this recipe, taking care of the meat with due care.
Clean the rump by removing the layers that cover it, especially the membrane that separates it from the rump, which is tough and unpleasant to the taste. Be careful not to pierce the meat, to prevent the cheese from escaping during cooking. Leave the fat on top, as it will guarantee a special flavor.
Using a long, sharp knife, make a cut lengthwise across the piece, without getting too close to the ends. Cut the provolone cheese into wedges and insert it into the rump until it is completely filled.
After stuffing, sew the rump together with string and a thick needle, making sure there are no holes through which the cheese could leak.
Place the rump on the grill with the fat facing up, over high heat, but away from the flames, for about 40 minutes. Then, turn the meat over and grill the other side for the same amount of time, being careful with the heat, especially now that the fat will be exposed.
After roasting, remove the string, laminate the piece and serve immediately.
This Father’s Day, celebrate with gifts that will make the barbecue even more special and with a delicious recipe that will delight the family. With Primegrill products and this Stuffed Maminha with Provolone, the barbecue will be a success!
ABOUT PRIME GRILL
Prime Grill specializes in making your barbecue corner a complete and functional space, where quality and practicality are priorities. With a wide range of barbecue products and accessories, Prime Grill offers everything you need to prepare and serve delicious meals, from cleaners to sophisticated accessories. When you choose Prime Grill, you take the barbecue experience to another level, providing unforgettable moments for you and your guests.
If you want to transform your barbecue space into a true gourmet paradise, be sure to check out the news and tips from Prime Grill. Follow us on Instagram to be inspired by recipes, preparation tips and news that will make your barbecue even more special. We’re here to help you create delicious memories and make every barbecue a unique experience.
Prime Grill – Your barbecue corner is much more complete.
