for 4 person

Marinade

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

Tomato salad

500 g	tomato (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

How it's done

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.

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