Entrecôte with Potato Salad

Ingredients / 2 port

Marinade 1 tsp of each: thyme, oregano, rosemary, rose pepper (crushed) 2 garlic cloves, minced 2 tbsp extra virgin olive oil 1 x 400 g entrecôte, thick piece of meat Potato Salad 2 big ready baked potato 1 small red onion, wedged 1 small celery stalk, thinly sliced 1 small cup soy beans, blanched

1 small zucchini, blanched and sliced 1/2 small fennel bulb, blanched and sliced 1/2 small red bell pepper, roughly chopped 1/2 green bell pepper, roughly chopped 1/2 lemon, juice 1 tbsp vinegar 2 tbsp extra virgin olive oil 2 tbsp fresh parsley, chopped 1 spring onion, thinly sliced Celtic salt & freshly ground pepper

Method

• Add all the marinade ingredients to a large bowl and use your hands to rub the marinade around the meat. Cover the bow with a cling film and refrigerate for an hour.

• Rub the meat with a cling film, making sure that the marinade is on the meat, and air-tight the meat with the cling film in the best way you can.

• Place the meat in the preheated 85° C oven with a meat thermometer on the side and slowly bake it until the inside temperature reaches 44° C.

• When the meat receives its right inside temperature, remove it from the oven to the fridge and leave it to rest.

• When it is cold enough, slice it in the middle providing two equal grams of steaks.

• Heat a heavy iron pan, brush with little oil and fry the steaks for a minute on each side, enough time to become medium. Remove them on the side, season with salt and pepper and leave them to rest for 5 minutes or until you fix the salad.

Potato Salad

• Into a large bowl add all the ingredients except the potato, spring onion and parsley and stir gently to mix them well.

• Add the warm baked potato, spring onion and parsley, stir for last time and serve at once.

• Drizzle with some extra olive oil and the left half lemon and enjoy!

Tips

• This is a summer dish and the use of the grill is a must, so there is no problem grilling the steak but try it in less time if you still wanted medium.

• Tzatziki is also something you need to combine with this dish. The garlic kicks up the flavours and gives another type of character, more Mediterranean, which makes the difference.