Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "59eb54b6107c4a0cb06f47cbb3d23a67",
    "updated": "2025-04-24T10:07:09.749Z",
    "title": "Beef and Broccoli",
    "subtitle": "",
    "description": "This dish, reminiscent of classic takeout, features a flavorful vinaigrette that complements the beef and broccoli perfectly. The vinaigrette can be made ahead and stored in the refrigerator for several weeks, making this a quick and easy weeknight meal. Once the vinaigrette is prepared, the dish comes together in just 15 minutes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "tender steak, such as rib-eye or filet mignon",
          "kosher salt and freshly ground black pepper",
          "broccoli, stems trimmed and peeled, stems sliced crosswise into ½-inch coins, and tops cut into florets",
          "about ½ cup caper-raisin vinaigrette",
          "dried breadcrumbs"
        ]
      }
    ],
    "instructions": [
      "Season the steak generously with salt and pepper.",
      "Allow the steak to rest for at least 10 minutes, and up to 1 hour.",
      "Heat a heavy, medium-sized skillet over high heat.",
      "Pat the steak dry with a paper towel, place it in the hot skillet, reduce the heat to medium, and cook until the first side is well browned and the steak appears about one-third cooked.",
      "Turn the steak over and continue cooking until it reaches your desired doneness (rare or medium-rare).  Cooking time will vary depending on the thickness and type of steak; a 1-inch filet mignon typically takes about 10 minutes total to reach medium-rare.",
      "Transfer the cooked steak to a plate, tent loosely with foil, and allow it to rest. Do not wipe out the skillet.",
      "Add the broccoli florets and stem pieces to the hot skillet, increase the heat to high, pour in ½ cup of water, cover, and steam for 3 to 4 minutes.",
      "Remove the lid and cook until the broccoli is tender and the water has completely evaporated, approximately 3 to 4 minutes more, depending on the size of the florets.",
      "Take the skillet off the heat, pour in ½ cup of the Caper-Raisin Vinaigrette, and toss to coat the broccoli evenly.",
      "Taste the broccoli and add more vinaigrette, salt, or pepper as needed.",
      "Slice the rested steak against the grain.",
      "Arrange the broccoli on a serving plate or platter, place the sliced steak and any accumulated juices on top, sprinkle with breadcrumbs, and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Prioritize a juicy and tender steak by allowing it to rest for 5 to 10 minutes after cooking.  A larger cut of steak will require a longer resting time.  Don't be overly concerned about serving the steak hot."
  }
]