Beef Shank with Gazpacho Salad

Briefly scald the tomatoes, peel, core and cut into slices. Peel, halve, seed and cut the cucumber into fine strips. Peel, seed and cut the peppers into strips. Cut the remaining vegetables into fine strips or slices as well. Mix a marinade of lemon juice, Madeira, beef broth, sea salt and olive oil and let all the vegetables except the chili pepper steep in it in a cool place for at least 1 hour. Chop the chili pepper and add more or less depending on the desired spiciness. Pepper the steaks and sear them in a little hot olive oil on both sides for about 3 minutes each and let them rest in the preheated oven at 70 °C for about 5 minutes more. Season with freshly ground salt and serve together with the cold salad.

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