Grilled entrecôte skewers

Ingredients

• 500 gbeef or lamb entrecôte
• 15 ml (1 tbsp)Arla Köket® butter and rapeseed oil
• 5 ml (1 tsp)salt
• 1 pinch (1 krm)black pepper
• 15 ml (1 tbsp)chopped fresh rosemary
• 100 groasted pepper in oil
• 200 ml (2 dl)Arla Köket® light crème fraîche
• 1pressed garlic clove
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the meat

   Cut the meat into pieces of about 3 × 3 cm. Mix the butter and rapeseed oil with the measured salt, pepper and rosemary in a bowl. Add the meat and stir to coat, then thread it onto 4 skewers.

2. 2

   Mix the sauce

   Drain the pepper and chop it roughly. Mix the crème fraîche with the pepper and garlic, then season with salt and black pepper.

3. 3

   Grill the skewers

   Grill the skewers over glowing embers for 3–4 minutes per side.

4. 4

   Serve the skewers

   Serve the skewers with the sauce and a salad with cooked large white beans.

What are grilled entrecôte skewers?

Entrecôte is a well-marbled cut of beef; this recipe also allows lamb. Cutting it into chunks makes it easy to season and grill on skewers.

The recipe pairs the grilled meat with a cool sauce of roasted pepper, crème fraîche and garlic. Rosemary seasons the meat, while the pepper brings a sweet, smoky contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 28g protein, 3g carbs, 17g fat.

The meat contributes most of the protein and much of the fat, while the oil and crème fraîche add further fat. Carbohydrates are low and come mainly from the pepper and garlic. Serve with the suggested white-bean salad and fresh salad greens to make the plate more substantial.

Choosing the meat

Beef or lamb: either works here, so choose the one you prefer. Cut the meat into roughly even 3 cm pieces so they cook at a similar rate.

Fat: entrecôte’s marbling helps keep the grilled pieces juicy. Trim only any particularly large, loose pieces of fat.

Seasoning the skewers

Oil mixture: stir the butter and rapeseed oil with the salt, black pepper and chopped rosemary before adding the meat. This helps distribute the seasoning over the chunks.

Threading: leave a little space between pieces rather than packing them tightly together. This lets heat reach the sides more evenly.

Making the pepper sauce

Drain the pepper: let excess oil run off before chopping it, so the sauce stays creamy rather than greasy.

Chopping: roughly chopped pieces give the sauce a little texture. Stir them into the crème fraîche with the pressed garlic, then season to taste.

Grilling and checking doneness

Timing: grill the skewers over glowing embers for 3–4 minutes per side, as directed. The actual cooking time can vary with the heat of the embers and the size of the meat pieces.

Doneness: check a piece before taking all the skewers off the grill, and cook longer if needed. Rest the meat briefly before serving so its juices can settle.

What to serve alongside

White beans: the recipe suggests serving the skewers with a salad containing cooked large white beans. Their soft, substantial texture makes a useful contrast to the grilled meat.

Freshness: a crisp salad alongside the cool pepper sauce gives the plate a refreshing counterpoint to the rich entrecôte.

Recipe notes & tips

• Cut the meat into pieces close to 3 cm so they grill at a similar pace.
• Drain the roasted pepper well before chopping it for the sauce.
• Taste the sauce after mixing in the garlic, then adjust its salt and pepper.
• If using wooden skewers, soak them beforehand to help prevent them scorching.
• Keep an eye on the embers, as their heat affects how quickly the meat cooks.

Variations

• Choose lamb: use lamb entrecôte in place of beef for the alternative given in the recipe.
• Buy ready-grilled pepper: use it instead of grilling pepper yourself, as the description suggests.
• Adjust the garlic: use less or more to suit how pronounced you want the sauce to taste.
• Add a bean salad: serve with cooked large white beans as suggested in the method.
• Change the herbs: replace some of the rosemary with another fresh herb for a different seasoning.

Common mistakes to avoid

• Uneven chunks: pieces of different sizes can cook at different rates; aim for about 3 × 3 cm.
• Crowded skewers: tightly packed meat can cook unevenly; leave a little space between chunks.
• Oily sauce: excess oil from the pepper can loosen the crème fraîche; drain the pepper before chopping.
• Overlooking the heat: embers vary in intensity; check the meat as it grills rather than relying on time alone.
• Skipping the sauce seasoning: crème fraîche and pepper need salt and black pepper; taste and adjust before serving.

How to store

Refrigerate leftover meat and sauce separately in covered containers and use within 2 days. Reheat the meat gently until hot throughout; serve the sauce cold, and avoid reheating it.

Frequently asked questions