Jonathan Grill has become the place for a great barbecue and grill experience among restaurants in Trondheim. With popular Japanese table grills, Jonathan introduced a new way to grill and serve food to guests in Norway with Korean style bbq using Norwegian produce and ingredients.

Head chef Odd Ivar Jørgensen use a dry aging cabinet in Jonathan to dry age their own meat from Røros and wants to show you one of his favourite sauces to accompany an entrecôte. Perfect for your Friday night taco together with homemade potato wrap if you want to try something new. Here's the recipe:

Jonathan Grill's Salsa Macha

Toast chili, almonds, pumpkin seeds and sesame seeds. Add garlic and olive oil. Heat and let it simmer for approx. 30 minutes. Cool at room temperature and mix it in a blender. Season with sugar, oregano, lime juice and salt.

Potato wrap

Boil the potato until it is tender and strain the water. Heat cream and butter. Put it back on the stove and let it steam until dry. Press through a potato press or strainer. Add the cream and butter. Stir in flour and adjust with more if the dough is too soft. Season with salt. Weigh the dough into 40g large balls. Roll or press in a tortilla press between two sheets of greased baking paper. Fry in dry pan until golden.

Entrecôte

Choose a piece of meat that is well marbled. We have chosen a dry-aged entrecôte from Røros. Season the meat with salt and pepper and grill it on both sides in a dry pan. Move it slightly around the pan and let it simmer in its own fat.

After you have achieved the degree of cooking that you prefer, let the meat rest for 4 minutes before cutting it into thin slices. Place the meat in your homemade potato wrap, top with salsa macha and some fresh lettuce. Good luck!

If you have not tried Jonathan Grill yet, be sure to book a table there in the coming months to try their fantastic a la carte menu and the Japanese table grills yourself.