Entrecôte Steak on a Bed of Mediterranean Vegetables


1hr 45m
Preparation/cooking time: ca. 45m + Marinate: ca. 60m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 1 tbsp. fresh rosemary needles
  • 2 beef entrecôte, each approx. 200 g and 2 cm thick
  • 1 organic lemon, use thinly peeled zest, set juice aside
  • 2 aubergines cut in half lengthways and then across into 5-mm-thick slices
  • 2 sprig rosemary
  • 0.5 tsp. herb salt
  • 3 bay leaves
  • 50 g rucola (rocket), thick stems removed
  • tbsp. olive oil to drizzle
  • 2 clove of garlic, cut into thin slices
  • pepper
  • 2 courgette (approx. 500 g), cut in half lengthways if necessary, and then across into 5-mm-thick slices

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  • Mix the olive oil with the remaining ingredients and rosemary. Coat the meat with the mixture, cover and leave to marinate in the fridge for about an hour. Remove the meat from the fridge approx. 30 mins. prior to cooking.
  • 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 zest 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. Scrape off the marinade, brown the meat for approx. 1 min. each side, only turning when a crust has formed. Reduce the heat and continue to fry over a medium heat for approx. 1 1/2 mins. each side.
  • Total cooking time: approx. 5 mins. Slice the meat diagonally into approx. 7 mm-wide strips.

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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