Steak Mafiosi

Ingredients for 4 servings:

• 4 rump steaks, approx. 150 g each
• 2 small onions
• 1 bell pepper(s), red
• 1 small eggplant(s)
• 1 Pepper
• 8 mushrooms
• 8 green olives with chili or paprika cream
• 8 black olives, pitted
• 1 can tomatoes, chopped
• 8 anchovy fillets
• olive oil
• Sugar
• basil
• Balsamic vinegar, light
• salt and pepper
• Baguette(s)
• 1 garlic clove(s), unpeeled, halved

Instructions

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

Beef steaks on a spicy bed of vegetables

Wash and trim all the vegetables, halve the onions and slice them into thin rings, slice the bell peppers (not too thin), quarter the eggplant and slice them (a little smaller if desired), and slice the mushrooms. Cut the peppers into thin rings, thinly slice the olives, and finely chop the anchovy fillets. Heat the oil and fry the onions and peppers, then add the eggplants. After 1-2 minutes, add the bell peppers and mushrooms and fry everything briefly. Deglaze with the tomatoes, add the anchovy fillets and olives, bring to a boil, and season with salt, pepper, and a little sugar. Simmer briefly and then set aside. Fry the steaks in a pan on both sides. I cook them medium-rare; the cooking time depends on the thickness of the steak, the quality of the meat, and your own taste. After cooking, wrap the steaks individually in aluminum foil and let them rest for 3 minutes. Meanwhile, slice the baguette and toast them on both sides in a grill pan, ideally for the beautiful pattern. Rub the toasted slices with a halved garlic clove on both sides. Return the pan to high heat, briefly sear the steaks on both sides, add the vegetables, season with balsamic vinegar, and stir in the sliced ​​basil. Arrange the steaks on serving plates on top of the vegetables and serve with the toasted bread.