Nackensteak mit Salsa

Ingredients

• 4 slices of nackensteak
• 6 cocktail tomatoes
• 1 chili pepper
• 1 Shallot
• 2 Garlic cloves
• 1 tbsp thyme leaves (roughly chopped)
• 1 tbsp rosemary needles (roughly chopped)
• 2 tbsp olive oil
• 100 ml meat broth
• Salt
• pepper (fresh ground)
• tomato salsa
• 1 shallot (diced)
• 2 tomatoes (diced)
• 1 tsp Honey
• 100 ml Vegetable broth
• 1 tbsp oregano (chopped)
• a splash of lemon juice
• Salt
• Cayenne pepper
• 1 tbsp Olive Oil
• pineapple chili salsa
• 1 can pineapple chunks (unsweetened), well drained
• 1 red chili pepper (thinly sliced)
• 1 green chili pepper (thinly sliced)
• zest of one orange (blanched)
• juice of one orange
• 1 tbsp coriander (chopped)
• 1 tsp Honey
• Salt

Instructions

1. 1.

   Wash tomatoes and halve them. Slice the chili pepper into thin rings. Peel the shallot and garlic cloves and slice them thinly as well.

2. 2.

   Season the steak with salt and pepper, then sear it in a grill pan for about 4 minutes per side. Remove and let rest covered with foil.

3. 3.

   Add tomatoes and shallot to the pan and sauté briefly. Then add chili, garlic, and herbs, stir quickly, and deglaze with broth. Reduce until thickened, season with salt and pepper. Place steaks on preheated plates and drizzle pan sauce over them. Serve with two salsas.

4. 4.

   For the tomato salsa, sauté diced shallots in hot oil, then mix in honey, broth, and diced tomatoes; let simmer gently for about 10 minutes. Season with lemon juice, salt, and cayenne pepper.

5. 5.

   For the pineapple salsa, combine all ingredients together and season with salt.