Beef Steaks in Italian

Summary

Ingredients

• 1 glass tomato (s), dried, in oil (drained weight approx. 80 g)
• 2 garlic clove (s), more if desired
• 50 g pine nuts, alternatively almond sticks
• 50 g pecorino, rated, alternatively parmesan
• 4 tablespoon oil, from the tomato jar
• 4 tablespoon water, hot
• 4 beef steak (s)
• Balsamic vinegar
• 250 g pasta, any
• 250 g cherry tomato (s)
• 250 g mozzarella
• Basil, fresh
• 4 tablespoon olive oil
• Salt and pepper as needed

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Instructions

1. Roughly cut the tomatoes, peel and roughly chop the garlic cloves, then grind both with the pine nuts and the pecorino in a blender to a firm paste, dilute with oil and water so that a creamy mixture is formed.
2. If necessary, season with a little salt, pepper and, if you like, a little basil.
3. Brush the beef steaks with about 1 teaspoon of pesto on both sides and drizzle with a little balsamic vinegar. It is best to place them directly on top of each other in a closable container (plastic box) and let them steep overnight (closed).
4. Chill the rest of the pesto as well.
5. The next day, cook the pasta in salted water according to the instructions on the packet, drain and rinse in cold water. Mix with the rest of the pesto in a bowl.
6. Halve the tomatoes, cut the mozzarella into cubes and mix both with a few chopped basil leaves into the pasta. Season with a little salt and pepper if necessary.
7. Heat the olive oil in a large pan and fry the steaks for a few minutes on both sides until the desired degree of doneness.
8. Serve both together.
9. These steaks taste best (according to my family) medium.