Sirloin steak with chorizosalsa

Name: sirloin steak with chorizosalsa
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Argentinian
Ingredients: 3 tomatoes; tablespoon jalopeño slices (jar); 50 g thick cut chorizo; 1 Red onion; 2 tablespoons oil; 2 tablespoons Red wine; salt; pepper; 2 entrecotes a ca. 125 g; 2 twigs coriander

A nice argentinian recipe. The main course contains the following ingredients: meat, tomatoes, jalopeño slices (pot), thick chorizo, red onion, oil, red wine, salt, pepper, entrecotes (a ca. 125 g) and coriander.

Ingredients

Directions

Wash and halve tomatoes. Remove seeds and cut tomatoes into small pieces. Do it. Finely chop the lard slices and add to tomato. Cut chorizo into narrow strips. Peel and finely chop onions. Heat 1 tablespoon of oil in frying pan and cook gently on 2/3 of chorizo and 2/3 of onion in approx. 5 minutes. With a skimmer, remove from shortening and add to tomato. (Keep the cooking fat.) Also add wine, unbaked chorizo and raw onion and gently shake each other. Let cool. Season with salt and pepper.
Add and heat residual oil to stored cooking fat. Bake entrecotes in brown for about 6 minutes, halfway through turning. Place on two (preheated) plates and sprinkle with salt and pepper. Distribute Chorizosalsa over it. Carefully cut the coriander on top. Serve with rice and spinach.