Grilled Entrecote Steaks with Fennel-Scented Vegetables2019-01-23
- Servings : 8
- Ready In : 40m
- 4 thick entrecote steaks, trimmed of fat
- 2 tbsp olive oil
- 1 1/2 tsp fennel seeds, lightly crushed
- 3 garlic cloves, very thinly sliced
- 500g aubergine, cut into 1cm cubes
- 175g onion, chopped
- 2 tbsp fresh lemon juice
- 750g ripe tomatoes, skinned, seeded and cut into 1cm pieces
- 1/2 tsp salt
- freshly ground black pepper
If you plan to barbecue the steaks, light the charcoal about 30 minutes before cooking time; to grill, preheat the grill for about 10 minutes. In the meantime, heat the olive oil in a large, heavy frying pan over high heat.
When the oil is hot, add the fennel seeds and garlic, and cook them for 30 seconds, stirring constantly. Add the aubergine, onion and lemon juice and cook the vegetables for 5 minutes, stirring frequently.
Next, add the tomatoes, ¼ teaspoon of the salt and a generous grinding of pepper to the pan, Cook the vegetable mixture for 3 to 4 minutes longer, stirring continuously. Cover the pan and set the mixture aside while you finish the dish.
Grill or barbecue the steaks for 3 to 4 minutes. Turn the steaks over and sprinkle them with the remaining ¼ teaspoon of salt and some pepper. Cook the steaks for an additional 3 to 4 minutes for medium-rare meat. Let the steaks stand for 5 minutes before thinly slicing them against the grain.
Divide the meat and vegetables among eight dinner plates and serve at once.
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