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🍽️ Juicy Entrecôte Steak with Fresh Chimichurri and Pineapple Salsa

364 kcal · 30 min · 4 servings

Ingredients

• Entrecôte 600 g
• Salt Pinch
• Pepper, black ground Pinch
• Parsley, fresh 30 g
• Garlic cloves 1 pc.
• Shallots 1 pc.
• Organic Limes 1 pc.
• Olive oil 3 tbsp
• Chili, ground 0.25 tsp
• Pineapple 0.25 pc.
• Onions, red 0.5 pc.
• chili pepper Mix 1 pc.
• Cilantro, fresh 5 g
• Mustard 1 tsp
• Oil 2 tbsp

Instructions

1. 1. Rinse the entrecôte steak under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the steak generously with salt and black pepper.
4. 4. Wash the parsley and shake it dry.
5. 5. Remove the coarse stems from the parsley.
6. 6. Peel the garlic and the shallot.
7. 7. Cut the lime in half.
8. 8. Squeeze the juice from the lime.
9. 9. Put the parsley, garlic, shallot, 2 tablespoons of lime juice, and 3 tablespoons of olive oil into a tall container.
10. 10. Blend the ingredients for the chimichurri into a sauce.
11. 11. Season the chimichurri with salt, pepper, and chili to taste.
12. 12. Quarter the pineapple.
13. 13. Peel the pineapple and remove the hard core.
14. 14. Cut the pineapple flesh into fine cubes.
15. 15. Halve the onion and peel it.
16. 16. Dice the onion finely as well.
17. 17. Wash the pepperoni.
18. 18. Remove the stem and seeds from the pepperoni.
19. 19. Finely chop the pepperoni.
20. 20. Wash the coriander and shake it dry.
21. 21. Remove the coarse stems from the coriander.
22. 22. Finely chop the coriander.
23. 23. Put the pineapple cubes, onion cubes, pepperoni, and coriander into a bowl.
24. 24. Add 1 teaspoon of mustard and 1 tablespoon of lime juice to the bowl.
25. 25. Mix all ingredients for the pineapple salsa well together.
26. 26. Season the pineapple salsa with salt and pepper to taste.
27. 27. Heat 2 tablespoons of oil in a pan on high heat.
28. 28. Fry the entrecôte in the hot oil on both sides for about 5 minutes until golden brown.
29. 29. Wrap the meat in aluminum foil and let it rest briefly.
30. 30. Slice the entrecôte.
31. 31. Serve the meat slices with the chimichurri and the pineapple salsa.

Nutrition per serving

• kcal: 364
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 12 g