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4 beef entrecôte steaks (each 250 g)
salt and black pepper from a grinder
Vegetable skewers:
3 bell peppers
1 eggplant
2–3 courgettes
2 onions
Marinade for the skewers:
1 dl rapeseed oil
2–3 cloves of garlic, minced
½ dl fresh thyme, chopped
2 tbsp dark balsamic vinegar
salt and black pepper from a grinder
4 beef tomatoes
a dash of olive oil
salt and black pepper from a grinder
Parmesan cheese for serving
Chipotle mayonnaise:
3 dl full-fat mayonnaise
1 tsp sambal oelek
½–1 tsp dried and crushed chipotle
a pinch of sugar
salt and black pepper from a grinder
Prepare the vegetable skewers by cutting vegetables into large pieces. Place the eggplant in a different bowl and add some salt and sweat for about an hour. Then, dry the pieces lightly with paper towels and combine with other vegetables.
Prepare the marinade by combining the ingredients. Mix thoroughly with the vegetables. Let sit for 1–2 hours. You can also prepare them the previous day. Skewer the vegetables.
Prepare the mayonnaise by combining the ingredients in a bowl and mixing carefully. You may also do this the previous day and let the flavor intensify in the fridge.
Take the steaks out of the refrigerator roughly one hour before grilling.
Cut the top and bottom of the tomatoes off and season.
Place the vegetable skewers on the grill first. Grill them over hot embers or gas (approximately 200 degrees) for approximately 10 minutes, turning every now and then. You can baste the skewers with marinade during grilling. Transfer the skewers to a lower heat or set aside onto a plate and cover with foil.
Increase the heat in the grill (to 225–250 degrees). Brush the grate lightly with oil and place the entrecôte steaks and beef tomatoes on the grill. Season the steaks with salt and pepper. Grill the steaks for approximately 2–5 minutes on both sides, depending on the doneness you want. The tomatoes will cook in roughly the same time as the steaks.
Roll the steaks in foil tightly and let sit for approximately 10 minutes before serving, this will allow the heat to stabilize and keep the steaks juicy.
Serve the beef entrecôte steaks with vegetable skewers, barbecue tomatoes sprinkled with parmesan and chipotle mayonnaise!
Table of entrecôte steak doneness:
WELL DONE
The inside of a thoroughly cooked steak is gray. The internal temperature of the meat is approx. 70 degrees. Grill for 4–5 minutes / either side.
MEDIUM
The steak is at its juiciest when it is pink on the inside. The internal temperature of the meat is 65–68 degrees. Grill for 2–3 minutes / either side.
RARE
The steak is red on the inside. The internal temperature of the meat is 60–64 degrees. It takes a few minutes to cook the entire steak.
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