Chop with apricot salsa

Clean the orange, cut strips for the garnish and grate 1 teaspoon of the peel. Mix the grater with crushed garlic, the cumin and 3 tablespoons of olive oil and brush the meat.

Peel the orange thick and cut the segments between the membranes. Cut them into pieces. Mix them with the apricot jam and the pepper into a salsa.

Bake the potatoes in the rest of the olive oil until golden brown. Cook the broccoli with salt al dente.

Roast the meat for 8-10 minutes in a grill pan or frying pan. Turn it around halfway. Serve the meat with the salsa, garnished with orange zest, with the broccoli and baked potatoes.