Add the stock cube, the garlic and a little bit of chopped chili and boil the whole thing. Fillet the tomatoes, season and add the chopped parsley.
Sizzle the steak, season with salt and season with pepper. Cut the sweet potatoes into slices, turn them in flour to the other side and then deep-fry them. Cut the stalks of the okra and then cut them in half lengthwise. Then turn them in the same way in flour on the other side and deep-fry them.
Put the steak in the middle of the plate and put a little bit of tomato compote on it. Arrange the sweet potatoes and the okra alternately around the steak.
Quality wine “dry” from Kamptal in Austria.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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