Sear both sides of thin (.5cm) steaks and set aside. In the same pan saute finely chopped onion and garlic until the onion softens, then deglaze with red wine and let the wine reduce by half. Add canned tomatoes, salt, and some piment d'espelette and let the sauce simmer 10-15 minutes. Add leftover cooked vegetables (diced fennel and kohlrabi) and let simmer another couple minutes. Add the steaks to the sauce and let them heat through. Serve over linguini.
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