Steak Cubes with Traditional Tunisian Tomato Sauce

Bringing two classics from different worlds, has been a great experience for me. So sharpen your knife, heat up your pots, wear your apron, or whatever it is that you do in your kitchen and let's start cooking.

Ingredients for a party of 2:

• 500g -600g Steak cut into cubes

• 400g ripe tomatoes

• Small garic head

• 30g butter (2 nice table spoons)

• Olive oil

• 1/2 tbs Chili paste

• Rosemary

• Spring Onion

• 2 tbs grounded caraway

• Sea salt

• Black Pepper

• Your favourite bread

Start by seasoning your steak with rock salt and black pepper. Crush a clove or two of garlic and brush your steak with them and some rosemary. Throw everything in a zip lock bag and drizzle with olive oil. Massage the meat a little with all the contents of the bag. Make sure you leave it at room temperature.

Now, finely chop your tomatoes and put them aside. Peel, crush and smear 5 cloves of garlic. Smearing garlic can be done by simply applying pressure on the garlic with a knife, against a chopping board and dragging the knife back and forth.

Heat up a small pot, add about 2 tablespoons of olive oil and add the garlic smear to the pan, when the oil is hot. If you don't hear sizzling, you're doing it wrong. Once you can smell the garlic and it starts to get some colour, add your chopped tomatoes to the pot and saute them. The tomatoes will soon start releasing their juices and start steaming. Lower the heat, season with salt, black pepper and caraway. Stir for a bit, put a lid on and let it simmer for about 20 minutes. Once it's done, just give it a good stir and keep the lid on.

It is STEAK TIME! Heat a pan to medium heat and gently lay your steaks in. Cook for two minutes on each side, without moving them around. After searing all sides, crush an unpeeled clove of garlic, add it to the side of the pan with a good bunch of fresh rosemary. Tilt your pan and add butter to that side. Cook the garlic and rosemary for about 20 seconds and use a spoon to drench your steaks with that butter. This process is called basting. Do this for about a minute or two, then turn off the heat and let your steaks rest.

Once your steaks are rested, add the juices from them to your tomato sauce. Plate 5 to 6 spoons of the sauce as a base. Add the steaks on top. Garnish with some spring onion. Cut some bread slices for dipping. Feast.

Bon Appetit!

#food #cooking #sandwich #healthy