1. Steak back to room temperature
2. Mix all the seasonings evenly, sprinkle on the steak, marinate for 30 minutes
3. Peel off the spices on the surface of the steak, use a cutting knife, and drizzle with rice wine
4. Wrap it in tin foil, put it in the middle of the oven and heat it up and down at 180 degrees, 25 minutes
5. Slice the tomatoes, put them in the lower layer of the baking tray, absorb the juice of the steak during the baking process, and take them out after 10 minutes
6. Cut the tomatoes into cubes, put them in a fresh-keeping bag and a little clean water. After cooling on medium-high heat in the microwave for 5 minutes, crush them, add salt, tangerine peel and milk, mix well, put them in a mold, and spread the chopped roasted tomatoes.
