Grilled Entrecôte with Nectarines
Juicy grilled steak, sweet nectarines and fresh mint make this a summer dinner with both richness and lightness. This recipe for grilled entrecôte with nectarin…
Ingredienser
Instructions
Cut the entrecôte into four even pieces. Brush the meat with sunflower oil and season well with salt and pepper.
Mix olive oil, honey, balsamic vinegar, lemon juice, grated lemon zest, finely chopped shallot, finely chopped garlic, basil and thyme into a vinaigrette. Season with salt and pepper.
Grill the entrecôte over high direct heat for 2 to 3 minutes on each side, until the meat has a good crust and reaches a core temperature of about 58 degrees.
Let the meat rest for a few minutes. Cut the nectarines in half, remove the stones and grill them over high heat for 1 to 2 minutes on each side, until they have clear grill marks and are slightly tender.
Slice the entrecôte and serve with grilled nectarines, vinaigrette and fresh mint.
Nutrition per serving
Energi ca. 1055 kcal
Protein 51.3 g
Fett 80.4 g
Karbohydrater 34.5 g
Fiber 5.3 g
Sukker 26.0 g
Salt 0.5 g
Tips & tricks
Let the ribeye rest before slicing so the juices redistribute more evenly. Add the vinaigrette at the very end, so the fruit stays fresh and the meat looks better when served.
Did you know?
Ribeye has good fat marbling, which makes the meat juicy and flavorful on the grill. Sweet nectarines work especially well with grilled beef because their acidity and sweetness balance the richness of the meat, while a vinaigrette adds freshness and makes the dish feel lighter.
