Great steak with chimichurri and Brussels sprouts
not easy
45 mins
45 mins
Ingredients
- 2 Garlic cloves
- 1⁄2 Federation Spring onions
- 2 Organic limes
- 1 collar flat leaf parsley
- 1⁄2 Federation Oregano
- 2 red chillies
- 2 TABLESPOONS light balsamic vinegar
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 600 g Brussels sprouts
- 4 Entrecôte steaks (approx. 250 g each)
- 1 TABLESPOON Butter
- 7-10 Tbsp Sugar
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the chimichurris sauce, peel and finely chop the garlic. Clean and wash spring onions and cut into fine rings. Rinse limes hot, grate dry and finely grate the peel. Halve the limes and squeeze the juice.
- 2
Wash the herbs, shake dry, pluck off the leaves and chop finely. Clean and wash the chillies and cut them into fine rings. (Careful! As the seeds are included, it gets hot.) Mix garlic, spring onions, lime juice and peel, herbs and chili in a bowl.
- 3
Stir in vinegar and 2 tablespoons of oil. Season well with salt and pepper and chill.
- 4
Clean, wash and halve the Brussels sprouts and cook in boiling salted water for 4-5 minutes. In the meantime, pat meat dry well with kitchen paper. Heat 2 tablespoons of oil in a large frying pan. Fry the meat for 4-5 minutes on each side.
- 5
Season with salt and pepper. Take out, wrap in aluminium foil and let it rest for about 5 minutes.
- 6
Heat butter in a frying pan. Sauté the Brussels sprouts for about 2 minutes while turning them over. Season with salt, pepper and 1 pinch of sugar. Cut the meat into slices. Serve with sprouts and chimichurris sauce.
- 7
You can also munch on fries (the recipe can be found on mutti-magazin.de/pommes) or oven-warm baguette.
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