Ingredients
- 1 small red chili pepper
- 1 clove of garlic
- 1/2 pineapple
- 1/2 ts cinnamon
- 1/2 ts ginger
- 2 tbs oil
- pepper
- 2 beef steaks (500 g each, e.g. club steaks)
- 1 red bell pepper
- 1 spring onion
- 250 ml orange juice
- 5 stalks coriander
- 2 tbs soy sauce
- salt
Preparation
1. Clean and de-seed the chili pepper; peel the garlic; clean the pineapple and chop up around 100 g of the fruit along with the chili pepper and garlic. Mix everything with cinnamon, ground ginger and oil, then season with plenty of pepper.
2. Brush the steaks with the marinade and then marinate, covered, for about 2 hours.
3. Scrape off any excess marinade from the steaks and set aside.
4. Heat the pan on highest level up to the roasting window, place the steak inside and roast over high heat for approx. 2 minutes, flip and then cook for approx. 8 minutes to achieve medium doneness. In the meantime, finely chop the rest of the pineapple, then clean the bell pepper and scallion and finely chop as well.
5. Remove the steaks, cover and let rest for around 10 minutes.
6. Sauté the diced pineapple, bell pepper and spring onion in the juices left behind by the steaks. Add the scraped-off marinade and orange juice and simmer for a few minutes.
7. Finely chop the coriander/cilantro, add to the salsa along with the soy sauce and season to taste.
8. Season the steaks with a little salt and serve with the salsa.
This recipe has been tested and approved by AMC.
Reviews