Grilled entrecote served with Steak Fries and homemade sauces

Prepare the sauces in advance so that they are properly flavored. Prepare Steak Fries according to the instructions on the package.

Herbal butter:
1. Chop the herbs finely.
2. Knead the butter until foamy and add chopped herbs and lemon zest.
3. Mix thoroughly. Season with salt and pepper and put in the fridge.

Meat:
1. Brush the meat with olive oil and fry it in a frying pan without fat over high heat for 1 minute on each side.
2. Then reduce the heat and fry for another 2-3 minutes.
3. Remove the steaks from the pan, place on a plate and cover with aluminum foil to rest and the sauces remain inside.

Spicy tomato sauce:
1. Place the peeled and thinly sliced onion in a large bowl and combine with the juice and grated lemon peel.
2. Then add the diced tomatoes.
3. Wash and thinly slice the parsley.
4. Remove seeds from the jalapeno, cut it thinly and combine it with sugar, onion and tomatoes in a bowl.
5. Season with salt and mix thoroughly.
6. Cover the bowl with foil and place in the refrigerator for 3 hours before serving.

Cheese sauce:
1. Cut the Cheddar and Edamer cheeses into small cubes so that they melt easily and quickly.
2. Heat the olive oil in a pot and flavor it with chopped chili pepper.
3. Add milk, cornstarch and diced cheeses and heat over low heat until the cheeses melt.

Cut the meat into strips, put herbal butter on top and serve with a portion of fries and sauces in separate bowls.

Good tip!
If you prefer a more well-done entrecote, increase the frying time by 1-2 minutes. Remember that the meat must rest for a few minutes after frying. You can use grilled lemon halves for decoration. Be sure to season the fries and meat with salt and pepper before serving.