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Marinated sirloin steak with spicy pepper sauce
Entrecote of the barbecue with a sauce of paprika and red pepper
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Ingredients
Directions
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Cut the rosemary needles finely and slice the garlic into slices.
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Mix in a bowl the wine, rosemary and half of the garlic and put the entrecotes. Marinate in the refrigerator for at least 1 hour.
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Turn the meat occasionally and let it come to room temperature before roasting.
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Roast the almond shavings in a frying pan without oil or butter until golden brown.
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Drain the peppers, remove the stalk and seeds from the red pepper and finely chop the parsley.
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Purée with the hand blender or in the food processor the almond shavings, paprika, red pepper, parsley, oil and the rest of the garlic.
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Season the pepper sauce to taste with salt and pepper and cover until use.
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Light the barbecue.
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Take the sirloin steak out of the marinade and dab the meat dry with kitchen paper.
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Brush the meat thinly with oil and place it on a greased grill on the barbecue.
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Grill the sirloin steak on the fire in 2-3 minutes per side brown on the outside and rosé inside.
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Sprinkle the meat with salt and pepper and serve with the (cold) pepper sauce.
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Nutrition
345Calories
Sodium3% DV65mg
Fat32% DV21g
Protein72% DV36g
Carbs1% DV3g
Fiber8% DV2g
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