Entrecôte a la Mexico
easy
75 mins
75 mins
Ingredients
- 1 TABLESPOON demerara sugar
- 1/2 TEASPOON Sweet peppers
- 1/2 TEASPOON Rose peppers
- 7-10 Tbsp Chili Flakes
- 1/2 TEASPOON coarsely ground pepper
- 600 g Entrecote
- 6 TABLESPOONS Sunflower oil
- 1 Garlic clove
- 1 Avocado
- 2 TABLESPOONS ripened cream
- 1 TABLESPOON fresh squeezed lemon juice
- 7-10 Tbsp Salt
- 4 discs Bacon (à approx. 10 g)
- 1 (approx. 150 g) Head romaine lettuce
- 1 can(s) (425 ml) Kidney beans
- 1 can(s) (425 ml) Vegetable corn
- 1 Onion
- 4 TABLESPOONS Fruit vinegar
- 1 TEASPOON Sugar
- 4 pickled peppers
Directions
- 1
Mix brown sugar, paprika powder, 1/2 teaspoon chili flakes and pepper. Dab meat dry and rub all around with prepared spice mixture. Marinate for about 1 hour. Heat 2 tablespoons of oil in a frying pan and fry the meat for about 2 minutes on each side. Cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 1 1/2 hours
- 2
Peel the garlic. Cut the avocado in half, remove the core and peel the flesh. Dice some avocado. Finely puree the remaining avocado, sour cream, garlic and lemon juice with a hand blender. Season to taste with salt. Arrange and sprinkle with avocado cubes and chili flakes
- 3
Leave bacon in a pan until crispy. Clean the salad, wash, shake dry and cut into strips. Pour beans and corn into a sieve and rinse with cold water. Peel and finely chop the onion. For the vinaigrette, whisk vinegar and 2 tablespoons of oil and season to taste with salt, pepper and sugar. Mix beans, corn, salad, onion and vinaigrette. Crumble the bacon slices lightly and sprinkle over the salad. Cut pepperoni into rings
- 4
Heat 2 tablespoons of oil in a frying pan and fry the meat for approx. 4 minutes, turning. Cut meat into slices. Arrange avocado cream, meat and salad. Tortilla flat cakes taste good with it
Nutrition Facts
690 kcal
26 g
46 g
42 g
More Delicious Recipes
