Entrecôte met pittige avocadosaus

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(2 personen)

1 Spaanse peper
1 bosuitje
1 rijpe avocado
1 eetlepel citroensap
10 gr verse koriander
2 eetlepels Yogonaise
zout, peper
2 eetlepels olie
1 teentje knoflook
2 eetlepels barbecuesaus
1 entrecôte van ± 3 cm dik (± 300 gr)

Verwijder de zaadjes uit de peper.
Snijd de peper en het bosuitje klein.
Schil de avocado en pureer het vruchtvlees samen met de gesnipperde ui, de
peper, het citroensap, de koriander en de Yogonaise in een keukenmachine
tot een gladde saus.
Breng op smaak met zout en peper.
Pers de knoflook boven de olie uit en roer de barbecuesaus erdoor.
Bestrijk de entrecôte met het oliemengsel en rooster hem onder de
hete grill of op de barbecue in 6-8 minuten bruin en van binnen
rosé.
Bestrijk de entrecôte regelmatig met het oliemengsel.
Geef de avocadosaus er apart bij.