Entrecot a la Plancha
A boneless rib steak seared quickly on a screaming-hot plancha, entrecot is the everyday Spanish grill: fast, simple and all about good salt and a proper crust. A tumble of blistered Padron peppers and fried potatoes rounds it out.
Approximate, per 1 steak (~250g cooked ribeye). Values vary by recipe and portion.
Ingredients
- ·2 rib-eye steaks, about 300 g each and 2.5 cm thick
- ·Coarse sea salt
- ·1 tbsp olive oil
- ·200 g Padron peppers
- ·2 garlic cloves (optional)
- ·Flaky salt, to finish
- ·Fried potatoes, to serve
Method
- 1
Take the steaks out of the fridge 45 minutes ahead so they lose their chill, and pat them completely dry.
- 2
Heat a plancha or heavy frying pan until very hot. Brush the steaks lightly with oil rather than oiling the pan.
- 3
Lay the steaks down and leave them undisturbed for 3 minutes to build a crust, then flip and cook a further 2-3 minutes for medium-rare. Do not move them around.
- 4
Transfer to a warm plate, salt with coarse salt and rest for 5 minutes while you cook the peppers.
- 5
In the same pan, add a little oil and fry the Padron peppers over high heat, tossing, for 3-4 minutes until blistered and soft. Finish with flaky salt.
- 6
Slice the rested steak, spoon over any resting juices, and serve with the peppers and fried potatoes.