Entrecôte with cauliflower and pomegranate
- 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!
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.
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
For the Steak
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.
Season the cauliflower and shallot mix with lemon juice, mustard and pomegranate kernels. Plate with the radicchio and the steak.