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Entrecôte steak on a bed of Mediterranean vegetables
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 289
  • Fat about 16g
  • Carbohydrates about 7g
  • Protein about 26g
This is needed
This is needed for 4 people
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 aubergine 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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And that's how it's done
And that's how it's done
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.