Entrecôte with Asparagus Salad

This is a must try in spring when the asparagus is in season.

  • 30 minutes
  • 4 servings
  • 691 calories

Ingredients

  • 2.2 lb / 1 kg entrecote 4 portions
  • 3.5 oz / 100 g asparagus
  • 2.3 oz / 65 g arugula
  • 2.3 oz / 65 g grated parmesan
  • 1 tablespoon lemon zest
  • 3 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4  lemon wedges

Instructions

  1. Let the meat stay at room temperature for about 30 minutes.
  2. Use a grill pan and grill the meat over high heat to the desired cooking grade, lay aside and allow to rest for 5 minutes.
  3. Slice the asparagus thin with a mandolin or potato peeler.
  4. Mix the asparagus with salad, parmesan and lemon zest.
  5. In a small bowl mix together oil, balsamic vinegar, salt, and pepper.  
  6. Cut the entrecote steaks into strips.
  7. Top it off with the salad and vinaigrette.

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Posted in Eating on 1 Apr, 2019

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