Entrecôte With Blue Cheese Dip And Coriander Chimichurri Recipe
For the coriander chimichurri, wash the herbs and shake dry, pluck off the leaves and chop them. Peel onion and garlic and chop finely.
Keywords
- hearty
- Summer
- Meat & Poultry
- very easy
- Barbecue
- Meat
- Beef
Ingredients
- 1 collar Coriander and parsley
- 1 Onion
- 2 Garlic cloves
- 1 green peppers
- 6 TABLESPOONS Lime juice
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp salt, coriander, cumin, freshly ground pepper
- 100 g Blue cheese
- 150 g sour cream
- 4 TABLESPOONS Milk
- 400 g cherry tomatoes
- 1 collar Spring onions
- 4 discs Bacon
- 4 Entrecôte steaks (approx. 250 g each)
- 7-10 Tbsp Shashlik skewers
- 1 aluminium grill tray, aluminium foil
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