Grilled entrecote with garlic and chilli butter


Total time: 1hr 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 555 Kcal, 41g Protein, 9g Carbohydrates, 39g Fat


Ingredients

  • Meat
  • 1 garlic clove, pressed
  • 4 beef entrecôtes (each approx. 180 g), approx. 2 cm thick
  • a little chilli powder
  • 2 tbsp lime juice
  • 2 tbsp sesame oil
  • Garlic and chilli butter
  • 100 g butter, soft
  • 1 garlic clove, pressed
  • 1 cm ginger, finely grated
  • 1 tsp honey
  • 1 tsp lime juice
  • 0.5 red chilli pepper, deseeded, finely chopped
  • 2 tbsp coriander, finely chopped
  • 0.5 tsp salt

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Instructions

  • Meat

    Place the entrecotes next to each other in a dish. To make the marinade, combine the garlic, chilli powder, lime juice and oil. Coat the meat with the marinade, cover and marinate in the fridge for approx. 2 hrs. Remove from the fridge approx. 15 mins. prior to use. Charcoal/gas/electric grill: Grill the meat over/on a very high heat for approx. 2 1/2 mins. on each side (à point). Cover and leave to rest for approx. 5 mins. prior to serving.
  • Garlic and chilli butter

    Combine the butter with the remaining ingredients, mix well. Wrap the butter in cling film (e.g. as a roll) and leave to firm up in the fridge. Serve with the meat.
  • Tip:

    The coriander can be replaced by flat-leaf parsley.

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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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