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Grilled roast beef with tomato salad
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 633
  • Fat about 41g
  • Carbohydrates about 7g
  • Protein about 57g
This is needed
This is needed for 4 people
  • 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
  • 0.5 tsp sea salt
  • 3 tbsp olive oil
  • a little pepper
  • 1 spring onion incl. green part, cut into thin rings
  • 2 tbsp flat-leaf parsley, roughly chopped
  • 25 g pine nuts, toasted
  • 1 tsp sea salt
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And that's how it's done
And that's how it's done
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.
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.

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