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Dana Pierro
French bistro steak with paprika salsa
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Ingredients
Directions
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Cut the pepper into cubes.
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Heat half of the olive oil in a pan and add the pepper, garlic, Provençal herbs, orange zest and juice.
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Smother the paprika for 4-6 minutes on a low heat until the cubes become softer.
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Let the moisture evaporate until the pepper is only covered with some of the juice.
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Cut the olives into pieces.
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Spoon the sweet pepper salsa into a bowl and pour the olives and capers through.
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Add some salt and freshly ground black pepper and to taste a few drops of wine vinegar.
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Let the salsa stand for half an hour so that the taste can develop.
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Spread the bistrosteaks thinly with the rest of the oil and fry them on the barbecue, about ten centimeters above the glowing charcoal, in 6-8 minutes nicely browned and cooked.
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Turn them regularly and if necessary, brush them with some olive oil.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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