CASA VEGA
Nerja, España
← All recipes
Main CoursesMedium🕒 30 min4 servings
Entrecôte with Chimichurri
Juicy entrecôte grilled to perfection and served with a fresh, tangy chimichurri.
Ingredients
- 4 entrecôte steaks
- Olive oil
- Coarse salt and pepper
- 1 bunch fresh parsley
- 2 cloves garlic
- 1 red chili
- 100 ml olive oil (for the chimichurri)
- 2 tbsp red wine vinegar
Method
- 1
Take the steaks out of the fridge 30 minutes before grilling
- 2
Finely chop the parsley, garlic and chili, and mix with olive oil and vinegar to make the chimichurri
- 3
Brush the steaks with oil and season with coarse salt and pepper
- 4
Grill the steaks for 3-4 minutes on each side over high heat to the desired doneness
- 5
Let the meat rest for 5 minutes before serving
- 6
Serve with the chimichurri on top
Recipe tips
Always let the meat rest after grilling — it keeps the juices inside the steak.