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": "b0cd34b4879a4b6bb5d7663af651baca",
    "updated": "2025-04-24T11:10:47.810Z",
    "title": "Grilled Carrots, Steak, and Red Onion with Spicy Fish Sauce",
    "subtitle": null,
    "description": "This recipe originated from a summer evening of grilling on a farm.  A carrot accidentally ended up on the grill, sparking the idea to grill all sorts of vegetables.  It's important not to oil the carrots before grilling, as the grilled oil can develop an unpleasant flavor.  This dish is equally delicious without the steak.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "steak that's good on the grill (skirt, tri-tip, rib-eye, or other cut that you like)",
          "kosher salt and freshly ground black pepper",
          "carrots, trimmed and peeled, left whole if very slender or split lengthwise if larger",
          "red onion (about 12 ounces), ends trimmed, peeled, and cut into fat slices",
          "about (59.147 ml) spicy fish-sauce sauce",
          "lightly packed mixed fresh herbs (such as flat-leaf parsley, mint, chives, dill, chervil, basil, even baby arugula)",
          "big lime wedges",
          "extra-virgin olive oil"
        ]
      }
    ],
    "instructions": [
      "Season the steak with 1 teaspoon of salt and several grinds of pepper. Set aside.",
      "Preheat a gas grill to medium heat.",
      "Place the carrots and onion slices on the grill. Cook, turning regularly, until they begin to soften and brown slightly. The carrots should have a similar texture to a cooked beet, and the onions should be tender and juicy. This should take approximately 15 minutes.",
      "Increase the grill heat to medium-high. Pat the steak dry to remove any excess moisture and place it on the grill. Cook to rare or medium-rare, 3 to 5 minutes per side, depending on the thickness. Avoid overcooking. While the steak cooks, monitor the carrots and onions to prevent excessive charring, though a few dark edges are desirable.",
      "Remove everything from the grill.",
      "While the steak rests, slice the carrots diagonally into long pieces and halve the onion rings. It's fine if the onion rings separate.",
      "Allow the steak to rest for at least 5 minutes. Then, slice it against the grain, at an angle to the cutting board, into thin strips.",
      "Combine the steak, onions, and carrots in a large bowl. Add 1/4 cup of the spicy fish sauce and any accumulated steak juices. Toss everything together, taste, and add more sauce if needed to enhance the flavors.",
      "In a small bowl, gently toss the fresh herbs with the juice of one lime wedge, a pinch of salt and pepper, and a light drizzle of olive oil.",
      "Carefully fold the herb mixture into the steak and vegetable salad. Serve with a lime wedge and extra sauce on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Avoid oiling the vegetables before grilling, as it can burn and create an acrid taste. Grilling them \"dry\" allows for a pleasant char, and oil can be added afterward for flavor."
  }
]