Grilled Entrecote Steaks with Fennel-Scented Vegetables

  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Divide the meat and vegeta­bles among eight dinner plates and serve at once.

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

  • Saturated Fat