Steak the boeuf with rice and tomatoes with fresh oregano
Fresh oregano is a golden match with the steak de boeuf. With paprika-tomato sauce and rice.
Boil the rice in water with salt on low heat for 15 minutes until done. Drain and leave covered until used.
Slice the garlic. Grate 2 tomatoes and cut the rest in quarters. Halve the peppers, remove the stalk and seed lists and cut the flesh into strips.
Cut the oregano fine.
Heat the oil in a frying pan and fry the garlic and paprika for 1 min on medium heat. Add the tomato grater and the boiling water.
Leave to simmer for 8 minutes with the lid on the pan over low heat. Add the sliced tomatoes and oregano for the last 3 minutes. Season with pepper.
Meanwhile, mix the oil with the picadillo and possibly salt. Brush the steaks with the boeuf.
Heat the grill pan without oil or butter and grill the steaks in 8 min. Turn halfway.
Divide the steaks with the rice and paprika-tomato sauce over the plates and serve.
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