John Myers
Stuffed Steaks with Tomato Salad
The perfect stuffed steaks with tomato salad recipe with a picture and simple step-by-step instructions.
- 1 Bun old
- 50 g Dried tomatoes in oil
- 500 g Three kinds of cherry tomatoes
- 0,25 bunch Mint fresh
- 1 small Onion
- Salt and pepper
- Sugar
- 3 tbsp White wine vinegar
- 600 g Ground beef
- 1 Egg
- 1 tsp Tomato paste concentrated three times
- 40 g Herb butter
- 1 tbsp Oil
- Soak the rolls in water. Drain the tomatoes, collecting the oil. Finely dice the dried tomatoes. Wash, clean and halve the tomatoes. Pluck the mint leaves from the stalks and roughly chop. Peel the onion and cut into cubes.
- Mix the fresh tomatoes with the onion and 1 tablespoon of mint, whisk together the salt, pepper, sugar, vinegar and 3-4 tablespoons of tomato oil, mix with the tomato salad and let it steep.
- In the meantime, squeeze out the rolls well. Knead with the mince, egg, tomato paste, diced tomatoes and remaining mint. Salt, pepper. Dice the herb butter. Divide the mince into 8 portions. Form into flat cakes, distribute the butter in the middle of the steaks Roast on the grill or in a non-stick pan with a little oil, turning for about 10 minutes. Serve with tomato salad.
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