Steaks with a hood

Ingredients for 4 servings:

• 1 tbsp butter
• 4 pork steaks, 1.5 cm thick (approx. 150 g each)
• Salt
• Pepper, from the mill
• ¼ tsp paprika powder
• 1 tbsp olive oil
• 2 onions, finely chopped
• 2 cloves garlic, squeezed or finely chopped.
• 2 tbsp oregano leaves, finely chopped
• 1 pepper, green, peeled, diced
• 50 g mushrooms, diced
• 80 g ham, diced
• ¼ tsp paprika powder
• 4 tbsp cheese (Gruyere), grated
• 4 tomatoes, halved
• ½ tsp salt
• 1 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

gratinated steaks

Heat butter in a frying pan. Fry the steaks for about 1 minute on each side, remove, and season. Place on a greased baking sheet. Blot up any remaining fat with kitchen paper. Heat the oil in the same pan. Sauté the onions, garlic, and oregano, remove half, and set aside. Add the peppers and sauté briefly. Add the mushrooms and ham and continue sautéing for about 10 minutes, until the resulting liquid has completely evaporated, and season. Spread the mixture in a mound over the steaks, sprinkle with cheese. Place on the same baking sheet, season with salt. Spread the reserved onion mixture on top, drizzle with oil, and season. Bake for about 15 minutes in the center of an oven preheated to 220°C (425°F). Serve with pasta. Tip: The steaks can be prepared a few hours or a day in advance; keep covered and refrigerated. Only gratinate before serving; the gratinating time is then approx. 20 minutes at 220 degrees.