Bertus Basson’s Grilled Entrecote of Beef

GuacamoleBertus Basson's Spice Rub Entrecote of Beef

  • 2 ripe avos
  • 1 red onion
  • 2 cubed tomatoes, insides removed
  • 30g roughly chopped coriander
  • 1 lemon, zest and juice

Mash skinned avos with all ingredients and season to taste.

Spice rub for entrecote

  • 30g coarse salt
  • 20g sugar
  • 15g each coriander powder and paprika
  • 5g each garlic flakes, peppercorns, onion powder and thyme

Grind in a mortar and pestle or spice grinder until almost fine before rubbing it on the entrecote. Refrigerate for an hour.

Cheesy Tortillas 

  • 50g grated Cheddar cheese
  • 20g roughly chopped parsley
  • 15g cayenne pepper
  • zest of one lemon

Mix all the ingredients and spread evenly over two tortillas.
Cover with the remaining two tortillas and press down lightly.


Place the entrecote and corn on a hot grill.
Remove corn when done and drizzle with olive oil and season to taste.
Cook steaks to desired doneness and let it rest.
Place tortillas on the grill allowing the cheese to melt, but don’t burn the tortillas.
Cut tortillas into quarters and serve with the guacamole.

Insider Tip from Bertus: Instead of grilling the corn, gently smoke it with a few wood chips.


  1. Mark Nel says:

    I need a recipe for a snoek on the egg and please give us the temperature the that the egg
    Must reach when you start,,,

    • Cindy Dekker says:

      Hi Mark, we’ll post a snoek recipe on our blog shortly, please keep an eye out for it. Temperature control on the EGG is easy, once you get the hang of controlling the top and bottom vents. The temperature you want to set it at depends very much on what is being cooked. Once you’ve lit the fire, keep the lid open for about 5- 7 minutes and thereafter close it. Leaving it open for too long will result in a very hot EGG and it takes time for the temperature to decrease because of the superior heat retention of the ceramics. For grilled snoek, you want the temperature at about 230◦C. Once the lid has been closed, the temperature will climb rather quickly. You’ll want to start controlling the vents round about here. Some EGGheads find it easier to stabilise the temperature by only manipulating the bottom vent and some by using only the top vent; you’ll soon find what works best for you. Why not also check out the EGGhead Forum at
      Let us know how it goes!


  1. […] Bertus is a skilled cook, eager to impart his knowledge, tips and tricks with others. Unpretentious, he cooked up man sized spice rubbed entrecote on a hot EGG, followed with a gentle smoke of some corn on the cob. Served with cheesy tortilas, it was a feast for the senses and what Bertus describes as the ultimate South African Christmas lunch – light, colourful and no-frills. Want to prepare his recipe for your festive table? Visit our recipe page. […]

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