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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the raspberries in a small pan along with all the other ingredients up to and including the salt, puree. Simmer over a low heat for approx. 30 mins., stirring occasionally, then set aside.
In a bowl, combine the vinegar and oil, season. Add the cucumber, raspberries and rocket, mix.
Mix the oil with the rosemary, coat the steaks with the mixture. Heat the griddle. Grill the steaks for approx. 6 mins. on each side. Season the steaks and brush with a little raspberry sauce while still hot, sprinkle with rosemary. Plate up the steaks with the cucumber salad, serve with a little raspberry sauce.
|Shelf life:||Store the remainder of the raspberry sauce in a sealed container in the fridge for approx. 2 weeks.|
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