Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 steak (s), hip steaks á 150 g
- 4 tablespoon olive oil
- Salt and pepper, freshly ground
- 100 g tomato (s), dried, in oil
- 4 onion (s), red
- 2 teaspoons sugar
- 1 bunch basil
- 100 ml broth
- 2 tablespoon balsamic vinegar
- 250 g cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Rinse the hip steaks and pat dry with paper towels.
- Heat the olive oil in a pan and fry the steaks on both sides for about 3 minutes. Season with salt and pepper and keep warm wrapped in aluminum foil. Drain the tomatoes in a colander and roughly chop them.
- Peel the onions and cut into fine rings. Fry the onion rings in the frying fat, sprinkle with sugar and caramelize. Add the tomato pieces and coarsely chopped basil and sauté briefly.
- Pour in the stock, bring to the boil and season with salt, pepper and balsamic vinegar.
- Put the tomato and onion sauce on the hip steaks and serve with the cocktail tomatoes.
- In addition: ciabatta and salad.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below