Grilled roast beef with tomato salad

Total time: 1hr 05m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 633 Kcal, 57g Protein, 7g Carbohydrates, 41g Fat


  • Marinade
  • 2 tbsp rosemary, finely chopped
  • 2 tbsp olive oil
  • 800 g whole steak
  • 2 garlic clove, pressed
  • Tomato salad
  • 500 g tomato (e.g. Oxheart), sliced
  • 1 feta, crumbled
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 0.5 tsp sea salt
  • a little pepper
  • 1 spring onion incl. green part, cut into thin rings
  • 25 g pine nuts, toasted
  • 2 tbsp flat-leaf parsley, roughly chopped
  • Grill
  • 1 tsp sea salt

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  • Marinade

    Combine the oil, rosemary and garlic. Coat the meat with the mixture, cover and marinate for approx. 30 mins.
  • Tomato salad

    Prepare the tomatoes, distribute feta on top. Combine the balsamic and oil, season. Add spring onions, pine nuts and parsley, sprinkle on the salad.
  • Grill

    Charcoal/gas/electric barbecue: Salt the entrecôte, cover and grill over a medium heat (approx. 200°C) for approx. 15 mins. all over. Remove from the oven, cover and leave to stand for approx. 5 mins. Carve the meat across the grain and serve with the salad.
  • Serve with:

    Grilled bread

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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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