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Grilled sirloin steak with paprika hummus
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Ingredients
Directions
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Let the entrecotes come to room temperature. Squeeze out half of the garlic. Mix tomato paste with the pressed garlic cloves, 2 teaspoons of paprika, cumin, some salt, freshly ground black pepper and 2 tablespoons of olive oil. Rub the entrecotes and let them marinate for 15 minutes.
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Let the chickpeas drain. Cut any thin rings for garnishing from the paprika points. Cut the rest into cubes. Squeeze out the remaining garlic. Smother the pepper cubes in a pan with olive oil, the crushed garlic and 2 tablespoons of water covered in 8 minutes gently cooked.
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Puree this mixture in the food processor with the chickpeas, 3 teaspoons of paprika, 1-2 tablespoons of lemon juice and some salt and pepper to a smooth hummus.
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Bake the entrecotes in a hot grill pan brown in 4-6 minutes and rosé on the inside. Serve the entrecotes in slices on warm plates with the hummus next to them. Tasty with fries and a salad.
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Nutrition
405Calories
Fat38% DV25g
Protein54% DV27g
Carbs5% DV15g
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