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Steph Fike
Grilled garlic steak with paprika chutney
A tasty recipe. The main course contains the following ingredients: meat, garlic, fresh Italian spice mix (a 20 g, sage is not used), olive oil, entrecotes, sweet pointed peppers (or red pepper), red onion, red wine (eg Casillero del Diablo syrah) , balsamic vinegar and sugar.
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Ingredients
Directions
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Slice garlic and cut into thin slices.
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Spread herbs from twigs and cut very finely.
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In low-scale marinade stirring of 2 tbsp oil, garlic slices and herbs.
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Sprinkle the entrecotes with coarsely ground pepper and swirl through the marinade.
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Leave at room temperature for at least 15 minutes.
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Top of cut peppers, remove seed strips and cut peppers into coarse pieces.
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Finely chop the onion.
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Heat 2 tbsp oil in pan and gently fry onion and paprika for 3 min.
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Put wine, vinegar and sugar in a pan.
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Heat for a further 10 minutes on low heat.
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Season with salt and pepper.
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Heat up the grill pan.
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Take prime ribs from marinade and browns in 1 minute per side.
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Depending on the desired doneness, stir sprouts for 1-2 minutes per side (turn meat if necessary to create a nice diamond pattern).
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Start the steak rolls in warm oven or in aluminum foil for 2 more minutes and then place on hot plates.
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Create next to Paprikachutney.
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Delicious with oven-roasted or fried potato wedges in the peel and a rucola salad..
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Nutrition
345Calories
Sodium25% DV600mg
Fat32% DV21g
Protein48% DV24g
Carbs4% DV12g
Fiber8% DV2g
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