4large entrecôte steaks (see note)To season:salt and black pepper2cloves of garlic, finely chopped2 tbspsunflower oil2 tbspwhite wine vinegar1small onion, finely chopped1green onion, finely chopped2 tsprosemary leaves
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.
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.