for 4 person

Meat

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

Garlic and chilli butter

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

How it's done

Meat

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 ½ 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.

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