Preparation

The fillets are seasoned with salt and pepper. They are then dipped for 3 to 5 minutes in the beaten egg. The breadcrumbs are placed on a plate with the cheese and the fillets are coated, pressing them well with the palms of the hands so that the mixture adheres, and they are left to rest for at least 10 minutes. Then they are fried over medium heat in a pan with the hot oil for five minutes on each side.
Place the scallops, well drained, in a dish, and surround them with the tomato wedges, seasoned with sugar as soon as they are cut.
To prepare the chumichurri sauce, the garlic cloves are crushed with a little salt, the cayenne and the basil leaves until they form a paste. 4 tablespoons of oil, vinegar and mustard are added and everything is mixed. It is presented in a separate sauce boat, and it is kept in the fridge for more than a week, stored in a closed glass container.

Ingredients

  • • beef steaks of 175 grams,
  • • Salt,
  • • ground black pepper,
  • • beaten egg, 1 unit
  • • fine breadcrumbs, 2 tablespoons
  • • grated cheese, 1 tablespoon
  • • olive oil,
  • • garlic cloves peeled and sliced, 2 units
  • • ground cayenne pepper, 1/4 teaspoon
  • • dried basil leaves, 1/2 teaspoon
  • • red wine vinegar, 1 tablespoon
  • • strong mustard, 1 tablespoon
  • • tomato in wedges, 3 units
  • • sugar, 1/2 teaspoon