Entrecote Chimichurri

Chimichurri is a spicy green sauce made from fresh herbs and red pepper. We add extra flavour and freshness to this Argentinian delicacy with roasted onion and bell pepper, along with fresh lime juice. The Argentinian entrecote is seared quickly, tender, and easy to reheat in the oven. Served with roast potatoes, golden brown and crispy, and a salad featuring corn, broad beans, and tomato, dressed with pimenton de la vera dressing. Enjoy!

entrecote, purple pointed cabbage, red bell pepper, green bell pepper, cherry tomato, broad beans, red onion, garlic, red pepper, potato, lime juice, fresh basil, coriander, mint, parsley, corn, smoked paprika, oregano, butter [lactose, milk], extra virgin olive oil, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, dijon mustard, vegetable stock, tabasco, curry, pepper and salt) [sulphites], pepper and salt, sunflower oil.

Allergens: ei, koemelk, lactose, mosterd, sulfiet.

Microwave

Remove the entrecote from the tray and heat the potatoes uncovered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Heat the entrecote for 30 seconds, not too long, as red meat can quickly become tough in the microwave. Serve with the salad and chimichurri (cold).

Oven — 200°C, 18-30 minMarleen's choice

Remove the entrecote from the tray and heat the potatoes uncovered for 10 minutes (1 person) to 20 minutes (2 or more persons). Place the entrecote on baking paper alongside and heat everything for another 8 minutes. Prefer it well done? Heat the meat for at least 10-12 minutes. Serve with the salad and chimichurri (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy221,6 kcal

Fat14,82 g

of which saturated3,65 g

Carbohydrates12,14 g

Dietary fibre2,81 g

Protein9,4 g

Salt0,83 g

Average weight: 540 g