Recipes

four 200-gram, approximately 2.5 cm thick cuts of the Saare beef entrecote

olive oil

sprig of fresh rosemary

1 garlic cut in half

Salsa

small bunch of fresh coriander

small bunch of fresh mint

1 garlic clove

1–2 fresh green chillies

larger handful of green onions

juice of 1–2 limes

2 larger tomatoes

Take the meat cuts out of the refrigerator and allow them to reach room temperature before cooking. At the same time, make the salsa. Chop all the ingredients in the salsa recipe that need chopping and place them in a larger bowl. Add salt and pepper, lime juice, and high-quality olive oil.

When the salsa is ready, take a pan or grill and start cooking the meat. A 2.5 cm thick piece of meat needs to be heated on both sides for about 3–4 minutes. Allow the meat to rest before serving. Serve with salsa.