Grilled Entrecôte with Herb Butter and Roasted Vegetables
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Grilled Entrecôte with Herb Butter and Roasted Vegetables

A succulent grilled entrecôte steak topped with creamy herb butter, served alongside perfectly roasted vegetables.

Cooking Timer 30 min
Portions 4
Ingredients
  • 4 entrecôte steaks (ribeye)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh rosemary and thyme (for garnish)
  • 2 tbsp butter, softened
  • 2 tbsp fresh parsley, chopped
  • 1 clove garlic, minced
  • 4 cherry tomatoes, halved
  • 1 small onion, cut into thick rings
  • 2 potatoes, mashed (optional, for serving)
How To Do
  • 1.
    Prepare the herb butter: In a small bowl, mix the softened butter with minced garlic, chopped parsley, salt, and pepper. Set aside in the fridge to firm up while preparing the steak.
  • 2.
    Season the steaks: Rub the entrecôte steaks with olive oil and season generously with salt and pepper on both sides.
  • 3.
    Grill the steaks: Preheat your grill or a grill pan over medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or adjust the time to your preferred doneness. Let the steaks rest for a few minutes after cooking.
  • 4.
    Roast the vegetables: While the steaks are grilling, drizzle the tomato halves and onion rings with olive oil, season with salt and pepper, and roast them in a hot skillet or on the grill until tender and slightly charred, about 5 minutes.
  • 5.
    Assemble the dish: Place the grilled entrecôte on each plate and top with a generous dollop of the herb butter. Serve alongside the roasted tomatoes, onions, and a side of mashed potatoes if desired.
  • 6.
    Garnish: Sprinkle fresh rosemary or thyme over the steak for extra flavor, and enjoy your elegant and flavorful meal!