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Betty Bossi Koch-Center
How it's done
Combine the oil, rosemary and garlic. Coat the meat with the mixture, cover and marinate for approx. 30 mins.
Prepare the tomatoes, distribute feta on top. Combine the balsamic and oil, season. Add spring onions, pine nuts and parsley, sprinkle on the salad.
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.
|Serve with:||Grilled bread|
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