Beef steaks Italian style

Ingredients for 4 servings:

• 1 jar of tomatoes, dried in oil (drained weight approx. 180 g)
• 2 garlic cloves, more if desired
• 50 g pine nuts, alternatively almond sticks
• 50 g Pecorino, grated, alternatively Parmesan
• 4 tbsp oil, from the tomato jar
• 4 tbsp water, hot
• 4 beef steaks
• Balsamic vinegar
• 250 g pasta, any
• 250 g cherry tomatoes
• 250g mozzarella
• Basil, fresh
• 4 tbsp olive oil
• Salt and pepper, as needed

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 45 minutes

Spicy marinated beef steaks with tomato pesto and light pasta salad

Roughly chop the tomatoes, peel and roughly chop the garlic cloves, then blend both with the pine nuts and pecorino in a blender until a firm paste forms. Thin with oil and water to create a creamy mixture. If necessary, season with salt, pepper, and a little basil, if desired. Brush the beef steaks on both sides with about 1 teaspoon of pesto and drizzle with a little balsamic vinegar. Ideally, place them directly on top of each other in a sealable container (plastic box) and let them sit (closed) overnight. Refrigerate the remaining pesto as well. The next day, cook the pasta in salted water according to the package instructions, drain, and refresh in cold water. Mix with the remaining pesto in a bowl. Halve the tomatoes, dice the mozzarella, and mix both with a few chopped basil leaves into the pasta. Season with salt and pepper, if desired. Heat the olive oil in a large pan and fry the steaks for a few minutes on each side until cooked to your liking. Serve both together. These steaks taste best medium (according to my family).