Grilled entrecôte steaks and chimichurri
These juicy entrecôte steaks are marinated before grilling, making them especially tender. Serve the steaks with chimichurri seasoned with basil.
4 servings | Preparation time 45 min + marinating 2 h
Ingredients
2 packs (400g each) of beef entrecôte
Marinade
2 tbsp olive oil
2 tbsp soy sauce (gluten-free)
1 tbsp red wine vinegar
1 tsp sugar
¾ tsp salt
½ tsp crushed black pepper
Chimichurri
2 cloves of garlic
1 red chilli
1 pot flat-leaf parsley
1 pot basil
¾ dl olive oil
1 tbsp red wine vinegar
2 tsp dried oregano
¾ tsp salt
½ tsp smoked paprika powder
½ tsp sugar
Mix the marinade ingredients in a bowl. Work the marinade into the steaks. Place the steaks in the fridge for at least 2 hours. The longer you marinate the steaks, the stronger the taste becomes.
Prepare the chimichurri. Peel and chop the garlic. Rinse and cut the chilli. Remove the seeds and chop. Measure all the ingredients in a narrow bowl and purée until smooth with a stick mixer. Add oil if necessary.
Bring the steaks to room temperature 30 minutes before grilling. Grill the steaks for 2–4 minutes per side, or until the internal temperature is 56 °C. Wrap the steaks in foil and allow them to rest for about 5 minutes. Serve the steaks with chimichurri.
Tip: Serve the steaks and chimichurri with thin and crispy French fries. Prepare thin frozen French fries according to the package instructions in an oven or air fryer.
View this recipe in Finnish and see the nutritional details
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