Grilled entrecôte and spring onions with cheese dip and coriander chimichurri

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 collar Coriander and parsley
  • 1 Onion
  • 2 Garlic cloves
  • 1 green pepperoni
  • 6 TABLESPOONS Lime juice
  • 6 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 1 TEASPOON ground cilantro
  • 1 TEASPOON Cumin
  • 100 g sour cream
  • 100 g creamy gorgonzola
  • 4 TABLESPOONS Milk
  • 7-10 Tbsp freshly ground pepper
  • 4 discs Bacon (à approx. 10 g)
  • 500 g cherry tomatoes
  • 1 collar Spring onions
  • 4 Entrecôte steaks (approx. 250 g each)
  • 7-10 Tbsp Shashlik skewers
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the coriander chimichurri, wash the herbs, shake dry, pluck the leaves from the stalks and chop them. Peel onion and garlic and chop finely. Wash, clean and finely dice the pepperoni.

  2. 2

    Mix herbs, onion, garlic, pepperoni, lime juice and oil. Season with 1/2 tsp. salt, ground coriander and cumin.

  3. 3

    Stir the sour cream, cheese and milk to a smooth cream. Season to taste with pepper. Drain bacon crisply in a pan without fat, remove from the pan and drain on kitchen paper. Wash the tomatoes and put them on skewers.

  4. 4

    Clean and wash the spring onions. Dab meat dry and season with salt and pepper.

  5. 5

    Grill the meat on the hot grill for about 3 minutes on each side. After about 3 minutes add tomatoes and spring onions. Grill briefly while turning. Remove vegetables and meat from the grill. Wrap steaks in foil and let them rest for about 2 minutes.

  6. 6

    Arrange sauces and vegetables. Sprinkle some pepper on the cheese dip. Cut the meat into slices and add some chimichurri. Crumble the bacon slightly, sprinkle on steaks.

Nutrition Facts

KCAL
680 kcal
CARBS
11 g
FATS
42 g
PROTEINS
66 g