Entrecôte steak on a bed of Mediterranean vegetables

Total time: 1hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 289 Kcal, 26g Protein, 7g Carbohydrates, 16g Fat


  • Marinade
  • 1 garlic clove, thinly sliced
  • 2 tbsp olive oil
  • pepper
  • 1 tbsp rosemary needles
  • 2 beef entrecôtes, each approx. 200 g and 2 cm thick
  • Vegetables
  • olive oil for drizzling
  • 2 aubergines cut in half lengthwise and then cut crosswise into slices approx. 5 mm thick.
  • 2 courgettes (approx. 500 g), cut in half lengthwise if necessary, and then cut crosswise into slices approx. 5 mm thick.
  • 2 garlic clove, thinly sliced
  • 1 organic lemon, use thinly peeled rind, set juice aside
  • 3 bay leaf
  • 2 sprigs rosemary
  • 0.5 tsp herb salt
  • pepper
  • 50 g rocket, thick stems removed

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  • Marinade

    Mix the olive oil with all the other ingredients up to and including the rosemary. Coat the meat with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the meat from the fridge approx. 30 mins. prior to cooking.
  • Vegetables

    Heat a little oil in a non-stick frying pan. Fry the vegetables in batches for approx. 5 mins. per batch. Reduce the heat, add the garlic, lemon rind and herbs, season. Cook over a medium heat for approx. 10 mins. Cover the vegetables and set aside. Heat the olive oil in the same pan. Wipe off the marinade, brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, continue to cook over a medium heat for approx. 1 1/2 mins. on each side. Total cooking time: approx. 5 mins. Cut the meat diagonally into strips approx. 7 mm wide.
  • Serve with:


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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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