Buy all ingredients right below the recipe
Zutaten
- 200 g Entrecôte Steak
- 1 Handvoll glatte Petersilie
- 2 EL frischer Oregano
- 1 rote Chilischote
- 2 Zehen Knoblauch
- 2 TL Olivenöl (für Steak und Sauce)
- 1 TL Rotweinessig (Alternative: Weißweinessig)
- 1 Prise Meersalz (grob)
- 1 Prise schwarzer Pfeffer
Preparation
- 1Remove the steak from the refrigerator in good time so that it reaches room temperature. Brush with a little olive oil and season generously with coarse sea salt and freshly ground pepper.
- 2Heat a grill pan or grill to high heat. Grill the steak for 3–5 minutes per side, depending on the desired doneness. Then remove from the grill and let rest on a plate for about 7 minutes so that the meat juices can settle.
- 3Meanwhile, prepare the Chimichurri sauce: Finely chop the flat-leaf parsley and oregano. Deseed the chili pepper and dice finely. Press or finely chop the garlic.
- 4Combine herbs, chili, and garlic in a small bowl with olive oil and red wine vinegar. Season with a pinch of salt and pepper. For a finer consistency, the sauce can also be briefly blended.
- 5Slice the rested steak into tranches and serve generously drizzled with the fresh Chimichurri sauce. Roasted potatoes or a fresh green salad are excellent accompaniments.
Knuspr-Küche
Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!