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Guadeloupe-style pan-fried entrecôte steaks

You'll need

4 large entrecôte steaks (see note) To season: salt and black pepper 2 cloves of garlic, finely chopped 2 tbsp sunflower oil 2 tbsp white wine vinegar 1 small onion, finely chopped 1 green onion, finely chopped 2 tsp rosemary leaves


  • 01
  • Place steaks in a large bowl. Season with salt and pepper, add half of the garlic and mix well so that the seasoning penetrates the meat. Stand in the refrigerator for 6-8 hours.
  • 02
  • Heat oil in a frying pan and brown steaks on both sides. Place them on a plate. Deglaze pan with vinegar. Stir in onion, green onion, rosemary and remaining garlic and cook gently, stirring constantly, for 1-2 minutes. Top steaks with sauce. Serve hot.
Note Entrecôte steaks are a boneless cut from the forerib and sometimes called sirloin.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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