Spaghetti with Tomato and Caper Sambal and Steak Strips
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 onion (s)
- 2 cloves garlic
- 1 chilli pepper (s), red
- 3 tablespoon oil
- 2 tablespoon sugar, brown
- 1 can tomato (s), 850 ml
- 2 tablespoon ketchup
- 4 tablespoon white wine vinegar
- 0.5 ½ cup coffee, cold
- 2 teaspoons capers
- 250 g broccoli
- 2 rump steak (s) or rib eye steaks, approx. 600 g
- 400 g spahetti
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the sambal, peel the onions and garlic. Finely dice the onions, chop the garlic very finely. Clean the chilli, cut lengthways, core, wash and finely dice.
- Heat 2 tablespoons of oil in a saucepan. Steam the onions and garlic until translucent. Sprinkle with sugar and caramelize briefly while stirring. Add tomatoes, juice, ketchup, vinegar, coffee and chilli. Chop the tomatoes a little and bring to the boil. Add capers. Cover everything and let it simmer for about 15 to 20 minutes. Season to taste with salt and pepper.
- Bring the salted water to the boil for the pasta. Clean and wash broccoli and cut into small florets. Pat the steaks dry.
- Heat 1 tablespoon of oil in a large pan. Fry the steaks in it over high heat for 1 minute on each side. Then fry for another 2 to 3 minutes on each side over medium heat. Season with salt and pepper and remove from the pan. Wrap in aluminum foil and let rest for about 5 minutes.
- Put the pasta in the water and cook according to the instructions on the packet. Cook the broccoli for the last 3 to 4 minutes.
- Drain the pasta and broccoli, cut the steaks into strips. Place the pasta with broccoli and steak strips on deep plates and mix with the tomato sambal.
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