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": "03c21f9b21e8419fb66931e1eecdaa0e",
    "updated": "2025-04-23T08:59:56.509Z",
    "title": "Steak Frites with Béarnaise Sauce",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "fries",
        "ingredients": [
          "cauliflower stem",
          "melted unsalted butter (or melted coconut oil, lard, or avocado oil if dairy-free)",
          "fine sea salt",
          "ground black pepper"
        ]
      },
      {
        "section": "steak",
        "ingredients": [
          "boneless rib-eye steak, about (101.6 mm) thick",
          "fine sea salt",
          "ground black pepper",
          "unsalted butter (or coconut oil, lard, or avocado oil if dairy-free)"
        ]
      },
      {
        "section": "for serving",
        "ingredients": [
          "béarnaise sauce",
          "beef bone broth (homemade or store-bought, for a dairy-free, egg-free pan sauce option)",
          "fresh thyme leaves (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 425°F. Grease a rimmed baking sheet to prepare for the fries.",
      "Cut the cauliflower stem into French fry shapes and arrange them on the prepared baking sheet. Toss with the melted butter, ½ teaspoon salt, and ¼ teaspoon pepper. Bake for approximately 25 minutes, or until golden brown and tender.",
      "Season the steak generously with 1 teaspoon salt and ½ teaspoon pepper on both sides. Heat a cast-iron skillet over medium-high heat. Once hot, melt the butter in the skillet. Add the steak and sear for 1 minute per side. Reduce heat to medium and cook for an additional 6 minutes for medium-rare. Remove the steak from the pan and let it rest before slicing.",
      "For a quick pan sauce alternative to béarnaise, pour beef broth into the hot skillet. Whisk vigorously to incorporate the pan drippings and create a flavorful sauce.",
      "To serve, place the rested steak on a plate and top with the cooked cauliflower fries. Drizzle with Béarnaise sauce or the prepared pan sauce. Garnish with fresh thyme leaves, if desired.",
      "This dish is best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the steak and fries in a baking dish in a preheated 350°F oven for about 5 minutes, or until warmed through."
    ],
    "notes_ingredients": "Cauliflower stems make a great substitute for traditional French fries.  A whole head of cauliflower can also be used, but the fry shape will be different.",
    "notes_instructions": null
  }
]