Cooking time: 5 min - Preparation time: 5 min - For: 2 people
Ingredients
1 beefsteak tomato
Balsamic vinegar cream
Olive oil
Fleur de sel
Pepper
Preparation:
1. Remove the two ends of the tomato, then cut it in half to obtain two large slices.
2. On the hot Kokko, pour a drizzle of olive oil and cook the tomato steaks for 2 minutes on each side.
3. Serve the steaks on a bed of lamb's lettuce and season with a turn of the pepper mill, a little fleur de sel, a drizzle of olive oil and a few drops of balsamic cream.
Tip: You can use flavoured salt (for example, Espelette pepper). The tomato should be slightly melting inside but should not turn into puree. You can serve the tomato steaks with fries.
Recipe created by Kevin Delfolie from the Cuisine Plus blog: www.cuisineplusleblog.com
