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Entrecote a La Plancha Con Salsa De Aceitunas (Pan-grilled Steaks with Olive Sauce)

Entrecote a La Plancha Con Salsa De Aceitunas (Pan-grilled Steaks with Olive Sauce) is a traditional Spanish recipe for a classic dish of beef steaks cooked on a hot griddle and served with an olive, garlic and tomato salsa. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Pan-grilled Steaks with Olive Sauce (Entrecote a La Plancha Con Salsa De Aceitunas).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+2 hours marinating)

Serves:

4

Rating: 4.5 star rating

Tags : Beef RecipesVegetable RecipesSpain Recipes



Entrecote a La Plancha Con Salsa De Aceitunas (Pan-grilled Steaks with Olive Sauce): A Spanish recipe for a dessert of a cream, milk, egg yolk, sugar and cornflour custard flavoured with lemon zest and cinnamon that's poured into individual ramekins and chilled to set before being topped with sugar and flamed to create a caramel on top.

Ingredients


4 entrecôte steaks, each 2cm thick
3 garlic cloves, crushed
3 tbsp flat leaf parsley, finely chopped
5 tbsp extra-virgin olive oil
juice of 1 lemon
coarse sea salt and freshly-ground black pepper, to taste

For the Salsa de Aceitunas:
4 tbsp olive oil
1 tbsp sherry vinegar
125g mixed green and black olives, pitted
2 garlic cloves, crushed
2 firm tomatoes, blanched, peeled, de-seeded and finely chopped
sea salt and freshly-ground black pepper, to taste

Spanish fries, to accompany
pimentos de Padron, to accompany

Method:

Arrange the steaks in a flat dish and sprinkle over the garlic, black pepper and half the parsley. Pour over the oil and lemon juice then rub this mixture into the meat. Cover and set aside for 2 hours to marinate. Just before cooking sprinkle the meat with salt.

In the meantime, prepare the salsa. Pour the oil into a bowl and whisk in the sherry vinegar. Place the olives in a food processor and pulse to chop into small pieces. Scrape into a bowl with the oil mixture, then add the garlic and tomatoes. Season lightly with salt and black pepper.

When ready to cook, heat a ridged griddle pan over high heat. When smoking, add the steaks and cook for about 90 seconds per side (for rare), 120 seconds per side (for medium) and 180 seconds per side for well done. The meat can also be cooked on a barbecue.

When done, sprinkle the meat with the remaining parsley and serve with the salsa and accompanied by the pimentos de Padron and the Spanish fries.