Pan-Grilled Steaks With Olive Sauce
Entrecote A La Plancha Con Salsa De Aceitunas
Spanish fries and pimientos de Padron are the classic accompaniments for grilled meats. Spanish fries, served with almost every restaurant main course in Spain, are the best I've ever tasted, and the secret is the good olive oil used for frying.
Ingredients
- 4 entrecote steaks 2 cm thick
- 3 garlic cloves crushed
- 3 tablespoons finely chopped flat leaf parsley
- 5 tablespoons extra virgin olive oil
- freshly squeezed juice of 1 lemon
- coarse sea salt and freshly ground black pepper
- salsa de aceitunas
- 4 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 4 1/3 oz mixed pitted green and black olives
- 2 garlic cloves crushed
- 2 firm tomatoes skinned, deseeded and finely chopped
- sea salt and freshly ground black pepper
to serve (optional)
- pimientos de Padron
- Spanish fries see note
Instructions
- Put the steaks in a flat dish, sprinkle with the garlic, pepper and half the parsley, pour over the oil and lemon juice and rub in. Set aside for 2 hours or overnight in the refrigerator. Remove from the refrigerator 30 minutes before cooking, and sprinkle with salt.
- Meanwhile, to make the salsa, put the oil in a bowl and whisk in the sherry vinegar. Put the olives in a processor and pulse to chop into small, evenly sized bits (not a puree). Put in the bowl with the oil mixture, add the garlic and tomatoes and season lightly with salt and pepper.
- When ready to cook the steak, heat a ridged stove-top grill pan over high heat. When smoking, add the steaks and cook for 1 1/2 minutes on each side for rare, 2 for medium and 2 1/2 - 3 for well done.
- Alternatively, cook on the barbecue. Sprinkle with the rest of the parsley and serve with the salsa together with the pimientos de Padron and Spanish fries, if using.
- Note To make Spanish fries, put 750 g potatoes, such as Belle de Fontenay, into 6 mm slices, then into 6 mm fingers. Rinse well in cold water to remove the starch, then pat dry on kitchen paper.
- Fill a deep-fryer with pure olive oil to the manufacturer's recommended level and heat to 180°C (350°F). Working in batches, fry the potatoes until golden, then drain on kitchen paper and keep hot.
Calories: 816 kcal
Carbohydrates: 6 g
Protein: 47 g
Fat: 68g
Saturated Fat: 19 g
Cholesterol: 138 mg
Sodium: 607 mg
Potassium: 829 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 697 IU
Vitamin C: 14 mg
Calcium: 63 mg
Iron: 5 mg