This sandwich has Israeli aspirations through its tehina which is sesame purée, more commonly called Tahini, being widely used there. The freshness and acidity are brought by the chimichuri, the spicy sauce (harissa) adds the spiciness and the tehina aims to soften and balance everything. Good bread, good ribs, and that’s it!
Ingredients
Baguette
Entrecote
Harissa
Coriander
Red chili pepper
Lemon
Olive oil
Tahini
Parsley
Shallot
Instructions
Prepare the chimichurri by finely chopping the cilantro, parsley, shallot, and chilies.
Mix everything in a bowl and add half a lemon and olive oil.
Prepare the tehina by adding in a bowl: two big tablespoons of this sesame purée, a tablespoon of olive oil, half a lemon and then dilute the mixture with a little bit of water.
Sear the meat in a hot pan with olive oil. To have the same that on the pictures (medium rare) sear it 1 minute and 30 seconds on each side.
Let the meat rest and toast your baguette on the pan in which you cooked the meat (to recover the precious juices).
When the meat has rested, collect the meat juice on your board with the bread and start assembling.
Enjoy!
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