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KIMALA
Grilled côte de boeuf
Grilled côte de boeuf with zucchini, hazelnuts, basil and arugula.
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Ingredients
Directions
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Dab the meat dry with kitchen paper. Sprinkle with salt and pepper and let the meat reach room temperature in about 45 minutes.
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Preheat the oven to 125 ºC.
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Heat the grill pan. Brush the meat around with the oil and grill the meat for 10 minutes. Turn regularly to create a grill pattern on all sides.
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Put the meat in the oven dish and bake in the oven in about 30 minutes medium.
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Remove from the oven, place on a large plate and leave to rest for 10 minutes under aluminum foil.
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Meanwhile cut the zucchini lengthwise into slices of ½ cm and brush with the oil.
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Grill the slices for 2 minutes in the grill pan. Turn halfway. Allow to cool.
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Roast the hazelnuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate. Chop the nuts coarsely.
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Tear the basil leaves into pieces. Mix the courgette with the nuts, the basil and the rocket.
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Drizzle with vinegar and extra virgin olive oil. Season with salt and pepper.
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Cut the meat into slices of ½ cm and serve the vegetables.
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Nutrition
450Calories
Sodium0% DV1.585mg
Fat49% DV32g
Protein74% DV37g
Carbs1% DV4g
Fiber28% DV7g
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