Grilled Entrecôte with Chimichurri Sauce

7 April 2021

Remember that chimichurri I made few days ago? We’ve been using it on sandwiches, to dip blocks of cheese in, to drizzle in soup, but originally I made it to go with this entrecôte. What a great combo!

I got the entrecôte at Chris Dammers Organic Butcher at Noordermarkt, I really love their quality of meat. We don’t eat steaks that often, but when we do I love to splurge out on the good quality organic kind. 

Entrecôte is a bit tougher then a regular steak, but it’s packed full of flavour. This is because it’s got quite a bit of fat around the edge and running through the meat, and this is where all the flavour is of course! I cut off most of the fat, leaving a small rim attached to the meat. The fat I chopped into small cubes and added them with some oil to the pan first. When the fat started melting and rendering out  I added the seasoned entrecôte so it could cook in it’s own fat. No flavour gets wasted!

Served with a simple refreshing chicory salad, some spicy, crispy potatoes and a good glass of Nero d’Avola, it almost felt like going out to a restaurant. But maybe better, because I could eat it wearing PJ’s and slippers.

Grilled Entrecôte with Chimichurri

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Dinner, steak
By Saffron Serves: 2
Total Time: 15 minutes + resting time before & after


  • ± 400 g entrecôte in 1 piece, see notes
  • 1 tbsp vegetable or oil
  • Pepper & salt



Remove the meat from the fridge ± 30 minutes before starting to cook with it.


If the entrecôte has a thick piece of fat on it, cut it off leaving a thin rim, ± 0.5 cm along the edge. Cube the trimmed off piece of fat into small pieces


Heat a cast iron skillet or another heavy based pan and add a drop of oil.


When hot add the fat pieces until starting to melt, ± 2 minutes.


In the meantime season the steak well with pepper and salt.


When fat has rendered down add the steak to the pan, and on high heat sear well on 1 side, ± 5-6 minutes.


Flip over and sear on the other side, 5-6 minutes.


While on this second side it's best to use a meat thermometer (47°C very rare, 53°rare, 58°C medium-rare and 63°C medium).


When it's reached the correct temperature, season with a bit more coarse sea salt, remove from the pan and wrap in aluminium foil and let rest for ± 5-7 minutes).


Slice into thin slices and serve!


You aon't eat the fat around the rim, but it's important to cook with it so it can release all the lovely flavours.

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