Spicy beef entrecôte with corn on the cob

Spicy beef entrecôte with corn on the cob

Total: 1 hr 40 Min. | Active: 40 Min.
gluten-free
Nutritional value / people: 629 kcal

Ingredients

4 people

Hint:


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

Meat

3 tbsp peanut oil
1 tsp garlic granules
2 tsp dried oregano
2 tsp ground cumin
1 tsp dried crushed chilli pepper
4 beef entrecôtes (each approx. 250 g and 1.5 cm thick)
1 tsp salt

Salad

2 cucumbers, coarsely grated
1 ¼ tsp salt
3 tbsp herbal wine vinegar
1 shallot, finely chopped
2 tsp ground cumin
¼ tsp sugar
a little pepper

Corn on the cob

4 pieces corn cobs
salted water, boiling
30 g butter, soft
¼ tsp salt
a little pepper

To serve

3 tbsp Dessert Extrafin (sour milk)
a little dried crushed chilli pepper
a little sea salt
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How it's done

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Meat

To make the marinade, mix the oil with all the other ingredients up to and including the chilli pepper. Coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 1 hr. Wipe off the marinade just before cooking.

Salad

Season the cucumbers with salt, cover and leave to absorb for approx. 15 mins. Drain the cucumbers well, transfer to a bowl. Stir in all the other ingredients up to and including the pepper, cover and refrigerate until ready to serve.

Corn on the cob

Pull the leaves of the corncobs upwards and remove the fibres. Cook the corncobs in boiling salted water for approx. 20 mins., drain and pat dry. Season the butter with salt.

Gas/charcoal barbecue: Grill the corncobs over/on a medium heat for approx. 5 mins. all over, coating them every so often with a little salted butter. Add the meat and cook over a medium heat for approx. 4 mins. on each side. Season the meat with salt.

To serve

Arrange the cucumber salad on plates, add a little Dessert Extrafin and sprinkle with a little chilli pepper. Add the sweetcorn and a pinch of Fleur de Sel. Serve the meat alongside.

Good to know
Tip: Replace the steaks with 4 chicken breasts (approx. 150 g each) (Cooking time: approx. 15 mins.).

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