Entrecôte with cauliflower and pomegranate

40 mins
1500°C
20 mins

Serves 2
  • 2 x 10 oz Rib Eye Steak
  • 3 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/3 Cauliflower
  • 4 Large Shallots
  • 1 Tbsp Lemon Juice
  • 1 Tsp Whole Grain Dijon Mostard
  • 1/4 Raddichio
  • 1/2 Pomegranate

Sweet, sour, bitter and lots of Umami. This steak dish has everything you can imagine. The flavours blend perfectly together and leave you stunned by its overall flavor profile. A must try!

PREPARATION

1

For the Cauliflower

Cut the cauliflower in walnut sized pieces. Halve the shallots lengthwise, remove dry tip and root. Now seperate each shallot leave.

Wash raddichio leaves and tear into small pieces.

Season cauliflower and shallots with olive oil, salt and pepper and place on an Otto Wilde Drip Tray.

Cauliflower and shallots
Cauliflower and shallots

Place the Heat of  the Otto Grill on the  lowest level, place the tray with cauliflower and shallots on the bottom of your Otto Grill and roast while stirring regulary for 6 minutes. Set aside

2

For the Steak

Preheat the Otto Grill on highest level. Salt the steak and grill it on Meat-O-Meter level 2 for 2 min on each side, or until desired color is reached.

Entrecôte
Entrecôte on Otto Grill

Place the Meat-O-Meter on level 5 and turn the heat down to the lowest level. Switch the water filled Drip Tray to the one with cauliflower and shallots to catch all the flavorful juices in the dish. Cook for another 2 minutes.

Entrecôte and Cauliflower
Steak and cauliflower

3

Plate

Season the cauliflower and shallot mix with lemon juice, mustard and pomegranate kernels. Plate with the radicchio and the steak.

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