Entrecôte steak with broccolini, almonds, grilled cherry tomatoes and herbal salsa
příprava
Preheat the Tepan stainless steel grill to 220 degrees and use the spatula to spread the oil around evenly. Sprinkle two or three pinches of salt on one half of the grill and place the tomatoes on top. Use the other side of the Tepan grill for cooking the steaks. Turn the steaks after a few minutes, then remove them from the Tepan grill and put in the oven at 60 degrees. In the meantime, put all the salsa ingredients in a food processor and blitz. Place the broccolini and almond flakes on the Tepan grill, season with salt and drizzle on the agave syrup. Cook until the almonds turn golden brown, then take the tomatoes, broccolini and almonds off the Tepan grill and serve with the steaks and salsa verde.
- 2 cherry tomatoes on a vine (100 g per person)
- 2 entrecôte steaks (approx. 200 g)
- 200 g broccolini
- 1 handful almond flakes
- 1 tbsp agave syrup
- olive oil for frying
For the salsa verde:
- 5-6 sprigs of parsley
- 5-6 sprigs of coriander
- 1/2 garlic clove
- 1 small shallot
- 1 jalapeño or green chilli pepper
- 5 tbsp extra virgin olive oil
- 3 tbsp lime juice
- 1 tbsp agave syrup
- a generous amount of natural or sea salt
- ground pepper
