This steak is as hot as you want it to be. I love spices, so I use quite a lot also in this steak recipe. But if you do not want it too spicy, use mild chili. I recommend to try the first time with this recipe as it really is delicious.
All my recipes are for 2 servings
- 2 entrecote steak 1-inch / 25 mm thick
- 1 tbsp sunflower oil
- 1 teaspoon salt
- 2 teaspoons butter
- 1 teaspoon hot chili powder
- 4 twists from your black pepper mill
- 1 teaspoon chili paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons minced garlic or 2 garlic cloves peeled and crushed
- 8-10 sun-dried cherry tomatoes (from jar)
- 8-12 basil leaves
- 4 tbsp lingonberry or red currant
How to prepare:
If you use frozen berries, bring the berries to room temperature 2 hours before cooking. You can also use lingonberry jam. If you cannot find lingonberries try to find red currant.
Check that the steaks are at room temperature before you start cooking. Pound the steaks lightly with your fist. Choose your best steak pan and heat it up to medium high heat. Add the oil and 1 teaspoon of butter. When the pan is hot, add the steaks. Cook for 3-4 minutes per side. A good tip is to cook for 3 minutes, add 1 teaspoon butter and turn the steaks. Season with salt and black pepper. Lower temperature to medium and cook for 4 minutes with a lid covering at least half of the pan. Season with chili paste, chili powder, thyme, rosemary and minced garlic. Take the pan off the heat and cover the pan for 2 minutes.
Place one entrecote steak on each dinner plate. Decorate with sun-dried tomatoes, lingonberries and basil leaves.
Tip: A lovely salad is a great side dish for this steak. I recommend honey melon slices, olives and capers. Another great side dish for steak is tomatoes, feta cheese and thin red onion slices. Season the side dish with olive oil and and balsamic glaze. If you are very hungry, cook a few potatoes!