If you want a good grilled steak, this is it.
Entrecôte is a deliciously succulent steak. Inka Soveri
On Midsummer’s Day, we grill the nobility of grilled steaks.
Chef Risto Mikkola know what is a particularly important feature of a grilled steak: it must definitely have fat.
Mikkola advises that you should choose a beef entrecôte steak for grilling. According to him, it is a delicious and succulent steak.
Entrecôte is slightly fattier than, for example, fillet, so the fat that melts when frying gives the meat flavor and juiciness. Entrecôte cooks deliciously and quickly on the grill. Mikkola grills the steak to medium or minus medium.
Mikkola recommends asparagus for the midsummer table. It goes great with grilled steak. There is hardly a simpler side dish than asparagus. All you need to do is cut off the hard stems from the asparagus. They don’t even need pre-cooking.
To avoid haste, it is recommended to prepare the asparagus well in advance and leave it to wait for the heat of the grill. They cook so quickly that you can grill them at the same time as the steak pulls out after cooking.
A steak only needs a few minutes per side to cook. Inka Soveri
Mikkola has a super tip for seasoning steak. Use the ranch dipping sauce to make a sauce to put on top of the steak.
– It will be so good, Mikkola praises.
The seasoning sauce can be prepared the day before, as can the parmesan mayonnaise. Both sauces are really easy to make. All you have to do is put all the ingredients in the same bowl and mix.
For the midsummer table, Mikkola cooks early potatoes and mixes a green salad.
– When the preliminary preparations are done well, it is easy to be with guests. Midsummer’s Eve revelers will probably gather around the grill to watch the steaks being cooked, Mikkola laughs.
Mikkola seasons the steak with two sauces. Inka Soveri
Midsummer grilled beef entrecôte steak & asparagus
Grilled steak:
4 beef entrecôte (à 200 g) steaks
salt
pepper
1. Bring the meat to room temperature at least half an hour before grilling.
2. Rub the spices on the surface with salt and pepper. Let it season for a while.
3. Grill the steaks for about 2 minutes per side.
4. Remove the steaks from the grill and let them rest for a while.
Asparagus
16 green asparagus
oil
salt
1. Cut off the woody part of the asparagus stem and sprinkle canola oil on the surface of the asparagus.
2. Grill for a few minutes per side. Season with salt.
Ranchurri
1 dl fresh parsley, chopped
3 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 garlic cloves, chopped
grated rind and juice of half a lemon
1 bag ranch dipping sauce
1.5 dl olive oil
1. Mix all the ingredients together and let it season for a while.
2. Rub on the surface of the grilled steak and let it sit and season.
Parmesan mayonnaise
1 dl mayonnaise
1 dl sour cream
2 garlic cloves, chopped
1 tablespoon of lemon juice
50 g Parmesan, grated
1. Mix all the ingredients together, check the taste.
2. Serve with steak and asparagus.
Drink recommendation
Perelada 5 Finques Reserva 2021 (€18.99) is a rich and intense Spanish red wine that is perfect for summer grilled steaks. The dark berry, lightly fig-like and sophisticatedly roasted taste is supported by a firm structure and a long silky aftertaste. The perfect choice for the delicacies of the barbecue season.