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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.citchn.com.
Cooking tools:
- Grill
- Skewer
- Grill tray
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Tongs
- Paper towel
- Plate
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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