Garlic-herb tomatoes with hoof steak

Name: Garlic-herb tomatoes with hoof steak
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 young garlic bulb; 1.2 kg mixed tomatoes (e.g. cherry tomatoes, ox hearts, green, yellow and red tomatoes); 8 Stem/s Thyme; 1 branch Rosemary; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 750 g Hoof steak; 1 collar Arugula

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

When the vegetables braise in the oven, the water evaporates from the tomatoes and a wonderful aroma is created

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 young garlic bulb
1.2 kg mixed tomatoes (e.g. cherry tomatoes, ox hearts, green, yellow and red tomatoes)
8 Stem/s Thyme
1 branch Rosemary
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
750 g Hoof steak
1 collar Arugula

Directions

1
Cut the garlic bulb in half crosswise. Wash the tomatoes. Cut large tomatoes in half. Wash the thyme and remove the leaves. Wash and chop the rosemary. Put everything on a tray. Season with salt and pepper and sprinkle with 5 tablespoons of oil. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for about 30 minutes.
2
Heat 1 tablespoon of oil in a frying pan. Dab the steak dry and fry on each side for about 2 minutes. Season with salt and pepper and remove. Push the tomatoes together a little on the tray. Place the steak in the middle and continue to fry for about 15 minutes.
3
Wash the arugula and cut it coarsely. Remove the tray from the oven. Let steak rest for about 5 minutes. Then cut into slices. Season to taste with salt and pepper. Sprinkle rocket on top. Ciabatta tastes good with it.