Summary

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

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Instructions

1. Cut the beef steaks, dried tomatoes, and red onions into medium pieces. Wash the cherry tomatoes and quarter them. Drain the olives well. Remove the seeds from the red pepper and cut into small pieces.
2. Heat oil in a wok or large pan over medium-high heat. Fry the steak pieces until cooked through, aiming for medium-rare at 63°C/145°F. Add the red onions and red pepper and cook for 2-3 minutes until softened.
3. Season with salt, pepper, and Provence herbs. Stir in the dried tomatoes, cherry tomatoes, and olives, and heat for 2 minutes.
4. Deglaze the pan with a dash of balsamic vinegar and stir in a dash of agave syrup. Reduce heat to medium-low and simmer for 5-10 minutes.