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🍽️ Juicy Beef Steak with Fresh Tomato-Chili Sauce

620 kcal · 30 min · 4 servings

Ingredients

• 600 g tomatoes
• 3 red chili peppers
• 1 clove garlic
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• sugar
• 3 spring onions
• 4 beef steaks (approx. 200 - 250 g each)
• 2 tbsp ghee
• 1 tbsp butter
• 1 tsp red pepper
• a handful of sage leaves
• coarse sea salt
• lemon slice (for garnish)
• sage flower (for garnish)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into small cubes.
3. 3. Wash the chili pepper.
4. 4. Cut the chili pepper in half lengthwise.
5. 5. Remove the seeds and white membranes from the chili.
6. 6. Slice the chili into thin strips.
7. 7. Peel the garlic cloves.
8. 8. Press the garlic.
9. 9. Place the tomatoes, chili, and garlic into a bowl.
10. 10. Season the mixture with salt and pepper.
11. 11. Add 1 to 2 tablespoons of olive oil.
12. 12. Add a pinch of sugar.
13. 13. Mix all ingredients well.
14. 14. Wash the remaining chili peppers.
15. 15. Cut the remaining chili peppers in half lengthwise and remove the seeds if desired.
16. 16. Wash the spring onions.
17. 17. Trim the ends of the spring onions.
18. 18. Cut the spring onions in half or quarters lengthwise.
19. 19. Wash the beef steaks.
20. 20. Pat the beef steaks dry.
21. 21. Heat butter in a pan.
22. 22. Fry the beef steaks in the hot butter.
23. 23. Cook the steaks for approx. 4 to 8 minutes depending on your preferred level of doneness.
24. 24. Season the steaks with salt and pepper.
25. 25. Remove the steaks from the pan.
26. 26. Wrap the steaks in aluminum foil.
27. 27. Let the steaks rest briefly.
28. 28. Sauté the spring onions and chili peppers in the remaining cooking fat.
29. 29. Add the added butter.
30. 30. Add red pepper (paprika powder).
31. 31. Add sage leaves.
32. 32. Fry everything briefly.
33. 33. Pour the released meat juices (from the aluminum foil) into the pan.
34. 34. Plate the steaks.
35. 35. Spoon the sauce from the pan over the steaks.
36. 36. Add the chili peppers, spring onions, and sage.
37. 37. Sprinkle the steaks with coarse sea salt.
38. 38. Garnish with lemon slices.
39. 39. Garnish with sage flowers.
40. 40. Serve the dish.
41. 41. Serve the tomato-chili salsa (salsa) alongside.

Nutrition per serving

• kcal: 620
• Protein: 50 g · Fett/Fat: 40 g · Carbs: 10 g