Summary

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

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Instructions

1. 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.
2. 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.
3. Bring the salted water to the boil for the pasta. Clean and wash broccoli and cut into small florets. Pat the steaks dry.
4. 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.
5. 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.
6. 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.