Entrecote Steak Dry-Aged with Sumach and Fourme d’ Ambert Salad

Entrecote Steak Dry-Aged with Sumach and Fourme d’ Ambert Salad

A mixture of crispy salad and well matured steak is always goes well together! Cheese is also a good combination if it is the right cheese. A fabulous blue cheese like the French Fourme d’Ambert is ideal for a seasoned steak. It is soft and aromatic with a light bitter note, just delicious with a dry-aged steak.

When grilled meat is served, the side dishes must be done already. Nothing is more annoying if the salad is not yet made and the expensive steak cools down. In Asia in particular, we experience how simple and tasty meat dishes are quickly prepared.

The salad in this recipe, therefore, only consists of organic sprouts marinated with soy sauce, delicious Italian capers and cheese. This goes perfectly with the Entrecote steak rolled in Sumach – the result is a gourmet meal combining elements from around the world.

Serves 4 people | Difficulty: Easy


  • 4 Entrecote Steaks, Dry-Aged approx. 200 gram eaach
  • Olive oil
  • Pepper
  • Salt
  • Sumach powder
  • 150 grams Fourme d’Ambert
  • 15 grams capers
  • 5 tablespoons soy sauce
  • 200 gram organic sprouts


  1. Remove Dry-Aged Entrecote Steaks from the refrigerator one hour before preparation.
  2. Heat a pan and brush the steaks with some olive oil. Fry steaks in a grill pan to your liking – medium or rare.
  3. Coat the grilled steaks in the sumach, wrapping in aluminium foil and leave to rest for 5 minutes.
  4. Place sprouts  in a small bowl, marinate with soy sauce and arrange sprouts on the plates.
  5. Cut the cheese and mix it with the sprout salad.
  6. Add the capers by hand as well.
  7. Lightly season with some salt and pepper.

Finally, place the steak on top and enjoy!

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