for 4 person

Baked potatoes

4	mealy potatoes (each approx. 150 g)
4 piece	aluminium foil
4 tsp	salted butter

Marinade

2 tbsp	balsamic vinegar
1 tbsp	olive oil
1 tbsp	maple syrup
4	beef entrecôtes dry-aged (approx. 200 g each)

Tomato relish

1 tbsp	olive oil
1	shallot, finely chopped
2	tomatoes, cut into cubes
1 tbsp	lemon juice
1 tbsp	maple syrup
¼ tsp	cumin
2 tbsp	flat-leaf parsley, roughly chopped

To grill

1 pinch

sea salt

How it's done

Baked potatoes

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.

Marinade

Combine the balsamic, oil and syrup, coat the meat with the mixture, cover and marinate in the fridge for approx. 30 mins.

Tomato relish

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.

To grill

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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