We are going to light the barbeque tonight. We have some beef, entrecote steaks, not quite the same as they are back in the UK, the beef is younger, not exactly veal but not exactly matured beef either. It is fairly inexpensive, a bit over £5 for a pound of steak, which is vastly cheaper than the Scottish, organic, named herd, Aberdeen Angus, filet steak we were partial to back in the UK. It’s also somewhat chewier, but the flavour is good.
It is in a marinade right now, one we invented and seems to compliment and bring out the flavour the beef really well.
None of the quantities are vastly critical. We make a small amount as we need it since we always have the ingredients.
Later, when the beef is off the barbeque we will put a large aubergine over the coals and leave it to cook for a few hours. This becomes the basis of a creamy aubergine salad which we usually top with something spicy.