Grilled Entrecôte with Coffee-Cocoa Sauce and Chicory Salad
recipe

Preparation Time: 45 minutes
Serving Size: 2 servings

Ingredients:

- 2 entrecôte steaks
- 2 tablespoons brewed coffee
- 1 tablespoon cocoa powder
- Salt and pepper to taste
- 100 g Peltola Blue cheese
- 1 bunch chicory
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the marinade by mixing coffee, cocoa powder, salt, and pepper in a bowl.
2. Marinate the entrecôte steaks in the coffee-cocoa mixture for at least 30 minutes.
3. Preheat the grill to high heat. Grill the steaks for about 4-5 minutes on each side, or until desired doneness is reached.
4. Meanwhile, prepare the chicory salad by combining chicory, olive oil, and balsamic vinegar in a bowl. Season with salt and pepper.
5. Serve the grilled steaks with chicory salad and crumbled Peltola Blue cheese on top.
6. Garnish with fresh parsley and enjoy with a glass of 1865 Single Vineyard Cabernet Sauvignon.

Nutritional Information (per serving):

- Calories: 620
- Protein: 45g
- Carbohydrates: 10g
- Fat: 45g
- Fiber: 2g
- Sodium: 800mg

Reviews: 3.96 (6305 reviews) ★★★★★ share