Grilled entrecote with garlic and chilli butter

Grilled entrecote with garlic and chilli butter

Total: 1 hr 25 Min. | Active: 25 Min.
gluten-free, Low Carb
Nutritional value / people: 555 kcal
, Fat: 39 g
, Carbohydrate: 9 g
, Protein: 41 g


4 people


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


4 beef entrecôtes (each approx. 180 g), approx. 2 cm thick
1 garlic clove, pressed
a little chilli powder
2tbsp lime juice
2tbsp sesame oil

Garlic and chilli butter

100g butter, soft
1 garlic clove, pressed
1cm ginger, finely grated
½ red chilli pepper, deseeded, finely chopped
1tsp honey
1tsp lime juice
½tsp salt
2tbsp coriander, finely chopped
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How it's done


Place the entrecotes next to each other in a dish. To make the marinade, combine the garlic, chilli powder, lime juice and oil. Coat the meat with the marinade, cover and marinate in the fridge for approx. 2 hrs. Remove from the fridge approx. 15 mins. prior to use.

Charcoal/gas/electric grill: Grill the meat over/on a very high heat for approx. 2 1/2 mins. on each side (à point). Cover and leave to rest for approx. 5 mins. prior to serving.

Garlic and chilli butter

Combine the butter with the remaining ingredients, mix well. Wrap the butter in cling film (e.g. as a roll) and leave to firm up in the fridge.

Serve with the meat.

Good to know
Tip: The coriander can be replaced by flat-leaf parsley.

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