Grilled Steaks with Vegetables
Ingredients
- For the sauce
- 4 Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 100 milliliters Red wine
- 1 tsp honey
- Wine vinegar
- 1 tsp freshly chopped rosemary
- rosemary (for garnish)
Preparation steps
Rinse the beef fillets, pat dry and cut into 12 thin slices. Rinse the zucchini and eggplant, trim and cut lengthwise into slices. Peel the carrot and cut into slices. Blanch in boiling salted water for 2-3 minutes. Rinse in cold water and drain. Season zucchini and eggplant with salt and leave for about 10 minutes to draw out water. Pat dry. Peel the onions and cut in half.
For the sauce, dip tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice. Peel and chop the onion and garlic. Fry chopped onion and garlic in hot oil. Stir in the tomato paste, add the tomatoes and deglaze with red wine. Simmer about 10 minutes and season with honey and vinegar. Add chopped rosemary and remove from the heat.
Season the meat and the vegetables with salt and pepper, drizzle with olive oil and cook on the grill, 5-8 minutes. Meat may require longer or shorter cooking time (cook meat to desired doneness).
Arrange meat on the vegetables, pour the sauce on the meat and serve garnished with rosemary.
