Braised oven steaks on vegetables
In order to give you even more pleasure when cooking with Flor de Sal d'Es Trenc, we will now regularly present new recipes with the various high-quality sea salts from our salinas. Our recipe today: Braised oven steaks on vegetables.
Have fun cooking!
Preparation time approx. 20 minutes, 34 minutes cooking time
Per serving approx. 570 kcal, protein: 60.9 g, fat: 22.9 g, carbohydrates: 16.9 g
Ingredients for 2 persons
2 thick hoof steaks (à approx. 200 g; approx. 3 cm thick)
1 large onion
1 garlic clove
2 peppers (yellow and red)
250 g cherry tomatoes
2 tablespoons olive oil
Flor de Sal d’Es Trenc Natural
100 ml red wine (e.g. Château Cissac)
2-3 sprigs of oregano or marjoram
Step 1: Prepare
Take steaks out of the refrigerator about 1 hour before preparation. Peel onion and garlic. Cut the onion into strips and finely chop the garlic. Clean, rinse and roughly dice the peppers. Rinse the cherry tomatoes and cut in half crosswise.
Step 2: Browning
Dab the steaks dry with kitchen paper. Heat 1 tablespoon of olive oil in a heavy frying pan. Fry the steaks in it for about 2 minutes on each side, take them out and put them in an oven dish. Season with Flor de Sal d'Es Trenc Natural and coarse pepper.
Step 3: Add vegetables
Heat the rest of the olive oil in the pan. Briefly sauté the onion, garlic and paprika in it. Season with Flor de Sal d'Es Trenc Natural and pepper. Deglaze with wine and 75 ml water, bring to the boil and simmer for 2 minutes. Spread the vegetables and tomato halves over the steaks and braise them in a hot oven (electric range: 175 ° C/ circulating air: 150 ° C/ gas: level 2) for approx. 20 minutes. Turn the steaks with two spoons or kitchen tongs and braise them on the vegetables for another 10 minutes.
Step 4: Refine
Rinse the herbs, dab, pluck and roughly chop. Mix with approx. 1/4 teaspoon of Flor de Sal d'Es Trenc Natural and sprinkle over the steaks just before serving. Baguette tastes good with it.