Ierse entrecote met gegrilde perziken en zoete puntpaprika

4 personen
30 minuten

Ingredients:

  • 4x (200g) Irish sirloin, at room temperature
  • 2 peaches (preferably firm)
  • 2 sweet pointed peppers
  • 2 stalks of baby bok choy
  • 1 tbsp chili flakes
  • salt and freshly ground black pepper

Also needed:

  • aluminium foil

WHY IRISH BEEF?
Irish beef steaks are a gift for any dish. Irish cows graze outside for most of the year. All that fresh grass and plenty of exercise makes for tender meat with an intense meaty flavor.

Ingredients:

  • 4x (200g) Irish sirloin, at room temperature
  • 2 peaches (preferably firm)
  • 2 sweet pointed peppers
  • 2 stalks of baby bok choy
  • 1 tbsp chili flakes
  • salt and freshly ground black pepper

Also needed:

  • aluminium foil

WHY IRISH BEEF?
Irish beef steaks are a gift for any dish. Irish cows graze outside for most of the year. All that fresh grass and plenty of exercise makes for tender meat with an intense meaty flavor.

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Procedure:

  1. Prepare the BBQ for direct grilling (225ºC).
  2. Cut the peaches in half and turn both halves in opposite directions. Remove the seeds.
  3. Halve the pointed peppers lengthwise, remove the seeds. Halve the bok choy lengthwise as well.
  4. Grill the peaches, pointed peppers and bok choy on the BBQ for about 5 minutes until al dente. Turn everything regularly. Sprinkle with salt and chili flakes.
  5. Pat the sirloin steaks dry with paper towels and sprinkle with salt and pepper. Grill the sirloin steak on each side for about 2 minutes, or until they have a core temperature of 56°C, cover the meat loosely with aluminum foil and let them rest for 3 minutes.
copy text

Procedure:

  1. Prepare the BBQ for direct grilling (225ºC).
  2. Cut the peaches in half and turn both halves in opposite directions. Remove the seeds.
  3. Halve the pointed peppers lengthwise, remove the seeds. Halve the bok choy lengthwise as well.
  4. Grill the peaches, pointed peppers and bok choy on the BBQ for about 5 minutes until al dente. Turn everything regularly. Sprinkle with salt and chili flakes.
  5. Pat the sirloin steaks dry with paper towels and sprinkle with salt and pepper. Grill the sirloin steak on each side for about 2 minutes, or until they have a core temperature of 56°C, cover the meat loosely with aluminum foil and let them rest for 3 minutes.

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