Minute steaks 'Mediterranean'

Ingredients for 2 servings:

• 6 steak(s) , (minute steaks)
• 75 ml olive oil, approx.
• 3 tbsp capers
• 1 garlic clove(s) (squeezed)
• 1 lemon(s), possibly 2
• 1 large tomato(s) (chopped)
• 200 g tomatoes (cocktail tomatoes)
• 80 g dried tomatoes (chopped)
• 500 g zucchini
• 200 g rice (short grain rice)
• 1 tsp oregano
• Salt
• pepper
• Butter (pepper-saffron butter)

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

First prepare the marinade: 3 tbsp. oil, capers, crushed garlic clove, chopped fresh and sun-dried tomatoes, juice of 1 lemon, oregano, salt and pepper. Now place the meat side by side in a casserole dish and spread the marinade over it. Cover and refrigerate overnight! The next day, separate the steaks from the vegetables, fry the minute steaks on both sides until golden brown (in approx. 3 tbsp. olive oil) – then keep warm (approx. 50°C oven). Caution!!! Do not reuse the marinade! To ensure the meat and rice are cooked at the same time, cook the rice in the meantime and then coat it in paprika/saffron butter. In the meantime, cut the zucchini into small cubes and fry in 3 tbsp. oil until golden brown. Keep both the meat and zucchini warm, as well as the plates (at about 50°C in the oven). Finally, briefly heat the marinated vegetables (tomatoes, capers) in the pan (with the fried steaks), arrange the steaks on the plates, and then top with the vegetables. Then serve the rice and arrange the zucchini cubes on top. Garnish with lemon slices and briefly roasted cherry tomatoes.