Balsamic Steak Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 beef steak (s)
- 250 g cocktail tomatoes
- 1 handful tomato (s), dried, not pickled in oil
- 1 handful black olives, pitted
- 2 onion (s), red
- 1 red pepper
- 1 dash balsamic vinegar
- 1 dash agave syrup
- Oil for frying
- salt and pepper
- herbs Provence
Print Recipe
Pin Recipe Instructions
- Cut the steaks, sun-dried tomatoes and peeled onions into not too small pieces. Wash and quarter the cherry tomatoes. Drain the olives well. Remove the peppers and cut the pod into fine pieces.
- Oil in a wok pan or similar Heat and fry the steak meat. Add onions and hot peppers and let translate. Season with pepper, salt and herbs from Provence. Stir in the sun-dried tomatoes, cocktail tomatoes and olives. Heat briefly and deglaze with balsamic vinegar. Add a small dash of maple syrup or agave syrup. Stir, reduce the heat and simmer for about 5 - 10 minutes.
- If you like, you can sprinkle grated parmesan on top.
- Approx. 664 Kcal per serving.
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