Name: Guadeloupe-style pan-fried entrecôte steaks
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 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

Guadeloupe-style pan-fried entrecôte steaks

Experience the flavours of the Caribbean with this steak dish.

Serves 4

Prep

Cook

Total

10M

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This recipe is from the cookbook Creole (Phaidon) by Babette de Rozières.

Ingredients

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

Method

Main

1.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.

2.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.
Notes

The Gourmet Traveller Team

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Ingredients

Method

Main

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