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🍽️ Beef Steaks with Braised Balsamic Onions and Rosemary Potatoes

575 kcal · 30 min · 4 servings

Beef Steaks with Braised Balsamic Onions and Rosemary Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 °C (convection). Wash the beef steaks, pat them dry and let them rest so they reach room temperature. Wash the rosemary, shake it dry, remove the needles from the stems and chop them finely.
  2. 2. Cut the thoroughly washed potatoes into wedges. Mix them on a baking sheet lined with baking paper with rosemary and 2 tbsp oil, distribute everything and roast the potatoes in the oven for about 20–25 minutes.
  3. 3. Halve the onions, peel them and slice them into thin rings. Heat 1 tbsp oil, butter and sugar in a pot over medium heat and sweat the onions in it for about 3 minutes.
  4. 4. Add 3 tbsp balsamic and water and bring everything to a boil over high heat. Then cover the onions and braise them over low to medium heat for about 20 minutes. Stir occasionally and add a little water if necessary to loosen the onions.
  5. 5. Wash the tomatoes and quarter them. Wash the arugula and spin it dry. In a bowl, mix honey with 2 tbsp oil, 1 tbsp balsamic, salt and pepper, add the tomatoes and arugula and mix everything well.
  6. 6. Heat 2 tbsp oil in a pan on the highest setting, salt the beef steaks and sear them all over for about 2 minutes. Remove the pan from the heat and let the meat rest covered until serving.
  7. 7. Take the potatoes out of the oven and salt them. Plate the beef steaks, the balsamic onions and the rosemary potatoes and serve them with the arugula-tomato salad. Enjoy your meal!

Nutrition per serving