Strawberry with Vegetables

Ingredients

• 320 g straw steak (2 straw steaks)
• 2 tbsp olive oil
• 2 tsp mixed pepper (black, white, green, red)
• 1 tsp coriander seeds
• 0.5 tsp coarse sea salt
• 1 red bell pepper
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 3 tbsp vegetable broth
• Salt
• pepper (ground)
• 2 sprigs fresh thyme
• 1 tbsp Crème fraîche
• 1 small eggplant
• 4 Potatoes
• 2 tbsp butter

Instructions

1. 1.

   Wash the potatoes and boil in salted water. Slice the eggplant, sprinkle with salt.

2. 2.

   Brush steaks with 1 tbsp olive oil. Coarsely crush pepper, coriander, and salt in a mortar and rub onto steaks, pressing the spices into the meat.

3. 3.

   For the bell pepper sauce, wash, halve, deseed, and cut peppers into large pieces. Peel and finely dice onion and garlic; sauté in olive oil until translucent. Add peppers and cook briefly, then pour in broth, season with salt and pepper, cover and simmer over low heat for 10 minutes.

4. 4.

   Drain potatoes and cut into wedges. Heat fat in a grill pan and fry eggplant slices and potato wedges.

5. 5.

   Cook steaks in remaining olive oil in a cast‑iron skillet over high heat for about 2–3 minutes per side until browned. Remove from heat and let rest wrapped in foil.

6. 6.

   Wash thyme, reserve some leaves for garnish, chop the rest. Mix chopped thyme with crème fraîche and add to the pepper sauce; blend until smooth, season with salt and pepper.

7. 7.

   Serve by spreading pepper sauce on a plate, arranging potato wedges, eggplant slices, and steaks on top.