Entrecôtes with mole verde
Ingredients
for 4 person
| 4 | beef entrecôtes (each approx. 180 g) |
| 1 tbsp | olive oil |
| 100 g | courgettes, cut into approx. 2 cm pieces |
| 1 | Jalapeño, cut into pieces |
| 1 | garlic clove, peeled |
| 1 | green tomatoes, cut in half |
| ½ | onion, coarsely chopped |
| 1 tbsp | olive oil |
| ¼ tsp | salt |
| 1 tbsp | sunflower seeds, roasted |
| ½ tbsp | sesame seeds, roasted |
| ½ tbsp | pumpkin seeds |
| ½ bunch | coriander, roughly chopped |
| ½ bunch | flat-leaf parsley, roughly chopped |
| 4 sprig | oregano, leaves torn off |
| ½ tsp | cumin |
| 1 tbsp | olive oil |
| ¼ tsp | salt |
| a little | pepper |
| ¾ tsp | salt |
How it's done
Meat
Take the meat out of the fridge approx. 30 mins. prior to grilling, brush with oil.
Vegetables
Place the courgettes in the grill tray along with all the other ingredients up to and including the salt, mix.
Charcoal/gas/electric grill
With the lid down, grill the vegetables over/on a medium heat (approx. 200 °C) for approx. 15 mins., turning occasionally. Remove the vegetables from the grill, leave to cool.
Mole verde
Place the vegetables in a measuring cup. Add the sunflower seeds and all the other ingredients up to and including the pepper, puree.
Charcoal/gas/electric grill
Salt the meat, grill over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side. Remove the meat from the grill, wrap tightly in foil and leave to rest for approx. 5 mins. Carve the meat across the grain, serve with the mole verde.
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