Green-pastures grilled entrecote
When you’re in the States, it’s easy to get overwhelmed. By the cities, but more importantly by nature and the cattle. The Angus cattle are impressive. Wait till you see them in open pastureland.
So for this recipe we reintroduce a hint of these green pastures to the steak with the ultimate salsa verde. The perfect complement to your entrecote.
First the salsa…
- Put the capers, white balsamic vinegar, salt and pepper into a blender and blend until smooth. Adding salt and pepper at this stage helps the flavours and acidity to combine. If you add olive oil too soon, the salt and pepper won’t dissolve.
- Add the finely chopped herbs and give it a quick pulse.
- Once smooth, add the olive oil and mix until incorporated. Keep mixing and adding until you get the consistency you want. Of course, this depends on your personal taste. We like our salsa verde nice and thick.
Now for the entrecote!
- Rub the entrecote with olive oil and salt.
- Meanwhile, heat your grill plate until very hot.
- Grill your steak for ± 3 minutes each side, flipping once. We like our steak rare. If you prefer yours medium or well done, grill for a bit longer on each side.
- Allow the meat to rest in a warm place before slicing.
- Serve with French bread and a glass of red wine.
Steaks (and more) from The Frozen Butcher
- 1 The Frozen Butcher Entrecote Steak
- 1 tablespoon capers
- 2 tablespoons white balsamic vinegar
- Salt and pepper
- 3 tablespoons finely chopped chives
- 1 tablespoon finely chopped mint
- 2 tablespoons chopped parsley
- 1 tablespoon chopped tarragon
- 2 tablespoons chopped chervil
- 2 tablespoons chopped basil
- Olive oil