Steaks of entrecote with romesco salsa, whole-grilled garlic and baked potatoes

Ingredients for Steaks of entrecote with romesco salsa, whole-grilled garlic and baked potatoes

Instructions for Steaks of entrecote with romesco salsa, whole-grilled garlic and baked potatoes

To prepare the Steaks of entrecote with romesco salsa, whole-grilled garlic and baked potatoes recipe, please follow these instructions:

Steaks: When everything else is done, they arrive 4 steaks on the grill and get 3 - 4 minutes on each side. A good rule is always that when a little red meat juice is popping up, the steak is medium. When the meat eve is ready, the steak is passed.

Romesco salad: The salsa is getting stronger and better to stand, so do it like the day before - it can stay well in the refrigerator for up to 3 days.

Start with the 2 peppers. They are halved and the cores are removed. Place them on a baking sheet with the skins side upwards and place them in a 250 degree hot oven for approx. 20 minutes. Take them out of the oven and put them in a plastic bowl of onion and let them cool down - and the skin will be easier to remove.

Now remove the skin and chop the fry well. The almonds - without skin - are shaken in the oven at 150 degrees for 8-10 minutes. They are chopped well and mixed with the pepper meat in a suitable bowl.

Peel the garlic clove and chop it nicely. Mix it in a small bowl of peppers and oil. Bring it all over to the bowl of peppers and almonds - stir well so all mix and taste with salt. Cover the bowl and put it in the fridge for the next day - or at least a couple of hours.

Baked garlic: Whole garlic spice with a little salt and pepper and packed into stannol separately. Bake on the hot grill for approx. 35 minutes until they are tender. Remember to turn them around often.

Accessories: The 6 baking potatoes are cleaned and halved lengthwise. Brush them with some oil and place them on the grill for approx. 30 minutes until they are tender - turn them over and over.

The slices of chorizo, eggplant, squash and whole spring bulbs are also brushed with a little oil and grilled until golden.