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Beef entrecôte with grilled lemon dressing
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 536
  • Fat about 31g
  • Carbohydrates about 30g
  • Protein about 30g
This is needed
This is needed for 4 people
Salad
  • 2 garlic cloves, squeezed
  • 5 tbsp olive oil
  • 2 tbsp coarse-grain mustard
  • 1.5 tbsp rosemary, finely chopped
  • 3 baby lettuce, halved lengthwise
  • 2 chicory, quartered lengthwise
  • 2 beef entrecôtes (each approx. 200 g)
Charcoal/gas/electric grill:
  • 1 organic lemon, cut in half
  • 4 slices bread
  • 2 tbsp olive oil
  • 1 tsp sea salt
Dressing
  • 4 tbsp olive oil
  • 0.5 bunch basil, roughly chopped
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Salad
Combine the oil with the garlic, mustard and rosemary, brush the dressing over the salads and meat.
Charcoal/gas/electric grill:
Grill the lemon over/on a medium heat (approx. 200°C) for approx. 10 mins., grill the salads alongside for approx. 8 mins. Remove both from the grill, arrange the salads on a platter, allow the lemon to cool slightly. Brush both sides of the bread with oil, grill with the meat for approx. 2 mins. on each side, remove from the grill. Cover the meat and leave to rest for approx. 5 mins. Carve the meat across the grain and serve on top of the salad. Season the salad and meat with salt.
Dressing
Squeeze the juice out of the grilled lemon, puree with the remainder of the flesh, oil and basil, season. Drizzle the dressing over the salad. Serve with the grilled bread slices.