Grilled roast beef with tomato salad

Grilled roast beef with tomato salad

Total: 1 hr 5 Min. | Active: 20 Min.
gluten-free
Nutritional value / people: 633 kcal
, Fat: 41 g
, Carbohydrate: 7 g
, Protein: 57 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Marinade

2 tbsp olive oil
2 tbsp rosemary, finely chopped
2 garlic cloves, pressed
800 g whole steak

Tomato salad

500 g tomatoes (e.g. Oxheart), sliced
1 feta, crumbled
2 tbsp balsamic vinegar
3 tbsp olive oil
½ tsp sea salt
a little pepper
1 spring onion incl. green part, cut into thin rings
25 g pine nuts, toasted
2 tbsp flat-leaf parsley, roughly chopped

Grill

1 tsp sea salt
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How it's done

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Marinade

Combine the oil, rosemary and garlic. Coat the meat with the mixture, cover and marinate for approx. 30 mins.

Tomato salad

Prepare the tomatoes, distribute feta on top. Combine the balsamic and oil, season. Add spring onions, pine nuts and parsley, sprinkle on the salad.

Grill

Charcoal/gas/electric barbecue: Salt the entrecôte, cover and grill over a medium heat (approx. 200 °C for approx. 15 mins. all over. Remove from the oven, cover and leave to stand for approx. 5 mins. Carve the meat across the grain and serve with the salad.

Good to know
Serve with: Grilled bread

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