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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Wrap the potatoes separately in foil. Charcoal/gas/electric grill: Cover and grill the potatoes over/on a low heat (approx. 150°C) for approx. 1 hr.
Combine the balsamic, oil and syrup, coat the meat with the mixture, cover and marinate in the fridge for approx. 30 mins.
Heat the oil in a pan. Sauté the shallot and tomatoes. Add the lemon juice, syrup and cumin, bring to the boil, cook on a rolling boil for approx. 5 mins., leave to cool. Stir in the parsley.
Charcoal/gas/electric grill: Grill the entrecôtes over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side, season with salt.
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