Beef Steak with Tomato Sauce

Ingredients

• 600 g tomatoes
• 3 red chili peppers
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• sugar
• 3 spring onions
• 4 beef steaks (about 200-250 g each)
• 2 tbsp clarified butter
• 1 tbsp butter
• 1 tsp red pepper flakes
• A handful of sage leaves
• coarse Sea salt
• lemon slice (for garnish)
• sage blossom (for garnish)

Instructions

1. 1.

   Wash the tomatoes and dice them finely. Wash a chili, halve it lengthwise, remove seeds and white membranes, then slice into thin strips. Peel the garlic, press through a press, and mix with tomatoes and chili in a bowl. Season with salt, pepper, 1-2 tbsp olive oil, and sugar.

2. 2.

   Wash remaining chilies and halve or deseed as desired. Wash spring onions, trim, and cut lengthwise or quarter. Pat steaks dry, then sear in hot clarified butter in a pan for about 4-8 minutes per side depending on preference; season with salt and pepper. Remove, wrap in foil, and let rest briefly.

3. 3.

   Meanwhile, sauté spring onions and chilies in the pan fat with added butter, then add red pepper flakes and sage leaves, cooking briefly.

4. 4.

   Add the drained steak juices from the foil to the pan. Plate steaks, spoon sauce, chilies, spring onions, and sage over them, sprinkle with coarse sea salt, and garnish with lemon slices and sage blossoms. Serve with tomato salsa on the side.