Filter
Reset
Sort ByRelevance
LJSS
Marinated sirloin steak with spicy pepper sauce
Entrecote of the barbecue with a sauce of paprika and red pepper
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the rosemary needles finely and slice the garlic into slices.
-
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.
-
Turn the meat occasionally and let it come to room temperature before roasting.
-
Roast the almond shavings in a frying pan without oil or butter until golden brown.
-
Drain the peppers, remove the stalk and seeds from the red pepper and finely chop the parsley.
-
Purée with the hand blender or in the food processor the almond shavings, paprika, red pepper, parsley, oil and the rest of the garlic.
-
Season the pepper sauce to taste with salt and pepper and cover until use.
-
Light the barbecue.
-
Take the sirloin steak out of the marinade and dab the meat dry with kitchen paper.
-
Brush the meat thinly with oil and place it on a greased grill on the barbecue.
-
Grill the sirloin steak on the fire in 2-3 minutes per side brown on the outside and rosé inside.
-
Sprinkle the meat with salt and pepper and serve with the (cold) pepper sauce.
Blogs that might be interesting
-
20 minMain dishbaby potatoes, olive oil, pangasius fillet, fish stock, Dutch, fresh parsley, nutmeg, ravigotte sauce,fish fillet with ravigottesauce and wok vegetables -
25 minMain dishfresh chives, bread-crumbs, egg, flour, young cheese, oil,cheese figures -
30 minMain dishcrumbly potato, oil, minced meat, curry powder, onion, winter carrot, laurel leaf, fresh celery leaves, cheese,gratinated carrot dish with curry beef -
15 minMain dishmashed potatoes, steak steak Tuscany, mushroom onion mix, Red wine, black olives without pit,steak with mushrooms and red wine
Nutrition
345Calories
Sodium3% DV65mg
Fat32% DV21g
Protein72% DV36g
Carbs1% DV3g
Fiber8% DV2g
Loved it