Culinary Inspirations

Entrecote steak with red onion salsa More recipes
Entrecote steak with red onion salsa Entrecote steak with red onion salsa

Delicious and easy to prepare dish. Entrecote steak with red onion salsa.

  • Entrecote steak with red onion salsa 40 minutes
  • Entrecote steak with red onion salsa 2 persons
  • Entrecote steak with red onion salsa Barbecuing
Ingredients

INGREDIENTS:

  • 2 entrecote steaks – Qulinary Feast
  • 1 shallot
  • ½ of zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 5-6 baby tomatoes
  • ¼ of eggplant
  • 1 chicory
  • olive oil
  • salt, pepper
  • 50 g of sauce for grilled vegetables (the red onion salsa)

 RED ONION SALSA (sauce for grilled vegetables)

  • 100 ml olive pomace oil
  • 1 red onion
  • 1 spoonful light soy sauce
  • 1 spoonful  balsamic vinegar
  • ½ spoonful  honey
  • salt, pepper
Cooking instruction

PREPARATION OF THE SAUCE (the red onion salsa):

Dice the onion finely, place in a bowl, add a small amount of soy sauce, honey, balsamic vinegar and the olive pomace oil. Mix well all the ingredients and season with salt and pepper to taste.

 

PREPARATION OF THE VEGETABLES:

Quarter the chicory, cut the baby tomatoes in halves. Cut the zucchini and eggplant into slices around 0.5 cm thick. Cut the peppers into 4 parts. Season the vegetables with salt and pepper and sprinkle with some oil (the olive pomace oil is best for this purpose, as it is better for frying than extra virgin oil – it does not have the bitter aftertaste). Heat a grill frying pan, rubbed with oil, and place the vegetables: the zucchini, eggplant, the bell peppers and the sliced shallot. Add the tomatoes in the end. Turn the vegetables over when the dark strips appear on them. Remove vegetables from the pan and garnish them with the sauce for grilled vegetables.

 

PREPARATION OF THE MEAT:

Season the entrecote steaks with salt and pepper on both sides. Place the meat on heated grill pan, or on the classic barbecue grill. Turn over when the dark grill marks appear on the meat. Grill/fry twice on each side, so that the grill marks form a checked pattern – the resulting steak will be medium-rare. If you like your steaks rare, shorten the frying time. After removing the steaks from the pan, set them aside for a few minutes to let them rest (to even out the temperature on the inside and outside of the meat). Arrange the grilled vegetables on the plate, place the seat on top and garnish the whole dish with sauce and parsley.

 

Used product: Entrecote steak Entrecote steak

Obtained from half-carcasses of young cattle, cut from their upper thoracic sections. Element without fat tissue, matured, cut into steaks. Sold as single steaks, thickness of about 20 mm, packaged on Darfresh trays (vacuum packaging).

Culinary applications: perfect for grilling and frying.

Entrecote steak Entrecote steak See more products