Entrecôte with cauliflower and pomegranate

Entrecôte with cauliflower and pomegranate

This steak dish has everything you can imagine. The flavours blend perfectly together and leave you stunned by its overall flavour profile. A must try!
40 min
300°C
20 Min
Serves 2
Ingredients
  • 2 x 285g Rib Eye Steak
  • 3 Tbps Olive Oil
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/3 Cauliflower
  • 4 Large Shallots
  • 1 Tsp Dijon Mustard
  • 1/4 Raddichio
  • 1/2 Pomegranate
    Step 1

    For the cauliflower
    Cut the cauliflower in walnut sized pieces. Halve the shallots lengthwise, remove dry tip and root. Now separate each shallot leave. Wash raddichio leaves and tear into small pieces. Season cauliflower and shallots with olive oil, salt and pepper and place on an Otto Wilde Drip Tray. Set the heat of the Otto Grill on the lowest level, place the tray with cauliflower and shallots on the bottom of your Otto Grill and roast while stirring regularly for 6 minutes. Set aside.

    Step 2

    For the steak

    Preheat the Otto Grill on highest level. Salt the steak and grill it on Meat-O-Meter level 2 for 2 min on each side, or until desired colour is reached. Place the Meat-O-Meter on level 5 and turn the heat down to the lowest level. Switch the water filled Drip Tray to the one with cauliflower and shallots to catch all the flavourful juices in the dish. Cook for another 2 minutes.
    Step 3

    Plate

    Season the cauliflower and shallot mix with lemon juice, mustard and pomegranate kernels. Plate with the radicchio and the steak.

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