Chef's Recipes

Guadeloupe-style pan-fried entrecôte steaks

Experience the flavours of the Caribbean with this steak dish.

  • 5 mins preparation
  • 5 mins cooking plus marinating
  • Serves 4
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Guadeloupe-style pan-fried entrecôte steaks
This recipe is from the cookbook Creole (Phaidon) by Babette de Rozières.


  • 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


  • 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.