Braised spicy green onions (cebollitas) to steak
Time
Preparation time: 10 min.
Cooking or baking time: 40 min.
Rest period: 2 hours
Total preparation time: 2 hours 50 minutes
At the moment I am harvesting spring onions in abundance and constantly strive for new uses. Today I baked them in the oven, free Mexican style (cebollitas), marinated in olive oil and drizzled with a lot of lime juice. Carrots and pepper strips also found their way onto the tin.
ingredients
- spring onions
- olive oil
- Salt, pepper (preferably rough herbal salt and coarse colored pepper)
- thyme
- Lime (juice)
- Carrots with greenery
- Peppers in stripes
preparation
- Before baking, the vegetables should be marinated for about 2 hours with oil, lime juice and the spices. This is best done in a freezer bag with repeated turning.
- After marinating, spread on a baking tray and bake in the oven with top and bottom heat for about 30 minutes or longer under supervision to 200 degrees. Individual tanned spots are desired, which makes the roast vegetables perfect. Dripping with lime juice brings more freshness to court.
- Sprinkle the carrots with sesame, preferably roasted seeds.
A succulent steak with herb butter and a home-made fresh herb quark, which is enriched with plenty of freshly ground pepper and chilli, goes very well with this.
