Updated: Jan 26
Healthy Meats. Quick and Easy
Cooking time 15-20 min.
Ingredients for 2 people
Something to quickly make for your dinner.
2 entrecôte steaks approx. 0.7 lb each
1 tbsp olive oil
2 sprigs each of thyme, rosemary
2 cloves of garlic
1/2 chili pepper
5 vine tomatoes
1 red onion
6 stalks of parsley, smooth
2 tbsp avocado oil
Preheat the oven to 350°F fan oven. Pat the entrecôte steaks dry with kitchen paper, brush both sides with olive oil and season with sea salt and pepper. Heat a medium pan over high.
Rinse the thyme and rosemary under cold running water and pat dry with kitchen paper. Put the entrecôte steaks in the previously heated pan and sear each side for about 2 minutes until an evenly moistened, dark browning can be seen. After turning for the first time, add a pressed clove of garlic, thyme and rosemary.
Then cook the entrecôte steaks, including the flavoring agent, in a preheated oven at 175° for about 8 minutes. In the meantime, rinse the chili peppers and vine tomatoes under cold running water, pat dry with kitchen paper, halve both and remove the core.
Finely dice half of the chili pepper, cut the vine tomatoes into bite-sized cubes. Peel the red onion and the remaining clove of garlic and dice both very finely. Wash the parsley, pat dry with kitchen paper, remove the leaves from the stalks and roughly chop. Halve the orange and squeeze the juice into a bowl.
Mix avocado oil with the chilly, onions, garlic and parsley for the dressing and add the diced tomatoes. Season with sea salt and pepper. Place the entrecôte steaks in the middle of the plate and add the salsa.
576 calories; protein 28.4g; carbohydrates 36g; fat 36g; cholesterol 81.2mg; sodium 2496.5mg.