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🍽️ Grilled Entrecote with Roasted Peppers, Walnut Cream and Crunchy Coleslaw

1037 kcal · 30 min · 4 servings

Ingredients

• Napa cabbage 1 pc.
• Carrots 4 pc.
• Spring onions 3 pc.
• Onions, red 1 pc.
• Salt pinch
• Sugar pinch
• Lemons 1 pc.
• Olive oil 5 tbsp
• Mustard 1 tsp
• Cilantro, fresh 15 g
• Walnut kernels 175 g
• Tomatoes, dried 125 g
• Tomato paste 2 tbsp
• Garlic cloves 2 pc.
• Pepper, black ground pinch
• Rose pepper 1 tsp
• Entrecôte 4 pc.
• Roasting peppers, green, grill and bake 400 g
• Sea salt pinch

Instructions

1. 1. Wash the Napa cabbage and cut it into quarters. Remove the hard core and the outer leaves. Cut the remaining greens into thin strips.
2. 2. Wash the carrots, peel them, and grate them coarsely.
3. 3. Wash the spring onions and cut off the root ends. Slice them into thin rings.
4. 4. Peel the red onion and slice it into very thin strips.
5. 5. Place the Napa cabbage, carrots, spring onions, and red onion into a large bowl.
6. 6. Sprinkle the vegetables with salt and sugar. Knead the mixture vigorously by hand to incorporate the flavors.
7. 7. Let the salad preparation sit for about 10 minutes to allow the vegetables to soften.
8. 8. Cut the lemon in half and squeeze out the juice.
9. 9. Whisk the lemon juice with olive oil and mustard in a small bowl to make the dressing.
10. 10. Pour the dressing over the marinated vegetables and mix everything thoroughly.
11. 11. Wash the cilantro and shake it dry.
12. 12. Finely chop the cilantro.
13. 13. Sprinkle the finished coleslaw with the chopped cilantro before serving.
14. 14. Place the walnut kernels into a food processor.
15. 15. Take the tomatoes out of the can, let them drain, and add them to the machine along with the tomato paste.
16. 16. Peel the garlic, halve it, and add it to the food processor as well.
17. 17. Puree all ingredients until a creamy consistency is achieved.
18. 18. If the dip is too thick, stir in a little more oil.
19. 19. Season the walnut dip with rose paprika, salt, and pepper.
20. 20. Preheat the grill.
21. 21. Season the entrecote steak generously with salt and pepper on both sides.
22. 22. Grill the meat on the hot grill to your desired level of doneness.
23. 23. Place the roasting peppers on the grill's vegetable plate.
24. 24. Roast the peppers for about 4 to 6 minutes, turning them halfway through, until the skin blisters.
25. 25. Sprinkle the grilled peppers with coarse sea salt before serving.
26. 26. Serve the entrecote along with the grilled peppers, walnut dip, and coleslaw.
27. 27. Enjoy your meal!

Nutrition per serving

• kcal: 1037
• Protein: 69 g · Fett/Fat: 72 g · Carbs: 49 g