Summary

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

1. Rinse the hip steaks and pat dry with paper towels.
2. 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.
3. 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.
4. Pour in the stock, bring to the boil and season with salt, pepper and balsamic vinegar.
5. Put the tomato and onion sauce on the hip steaks and serve with the cocktail tomatoes.
6. In addition: ciabatta and salad.