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": "6b6ffce86e9d46b6bc3e55a6a3699994",
    "updated": "2025-04-25T16:15:42.970Z",
    "title": "Roasted Vegetables with Grilled Flank Steak",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the steak",
        "ingredients": [
          "flank steak"
        ]
      },
      {
        "section": "For the marinade",
        "ingredients": [
          "lime juice - ¼ cup",
          "garlic (minced)",
          "ground ginger - ½ tablespoon",
          "red pepper flakes",
          "cumin ¼ teaspoon",
          "salt-½ teaspoon",
          "pepper - ¼ teaspoon"
        ]
      },
      {
        "section": "For the roasted vegetables",
        "ingredients": [
          "mushrooms (sliced)",
          "grape tomatoes (halved)",
          "zucchini (cubed)",
          "coconut oil (melted)",
          "cilantro (chopped)",
          "lime juice",
          "salt-¼ teaspoon",
          "pepper -¼ teaspoon"
        ]
      }
    ],
    "instructions": [
      "1. In a medium bowl, combine the minced garlic, cumin, ground ginger, red pepper flakes, lime juice, salt, and pepper. Whisk thoroughly to create the marinade.",
      "2. Place the flank steak in a gallon-sized zip-top bag. Pour the marinade over the steak, seal the bag, and massage to ensure the steak is fully coated.",
      "3. Refrigerate the marinated flank steak for at least 30 minutes.",
      "4. Preheat the oven to 400°F (200°C).",
      "5. Arrange the sliced mushrooms, halved grape tomatoes, and cubed zucchini on a large baking sheet. Drizzle with melted coconut oil, ensuring the vegetables are evenly coated.",
      "6. Season the vegetables with salt, pepper, lime juice, and chopped cilantro. Toss to combine.",
      "7. Roast the vegetables in the preheated oven for 10 minutes. Remove from the oven, toss, and roast for another 10 minutes.",
      "8. While the vegetables are roasting, preheat your grill.",
      "9. Remove the marinated flank steak from the refrigerator and the zip-top bag. Place it on the preheated grill and cook for approximately 10 minutes per side. After grilling, allow the steak to rest on a wire rack for 10 minutes.",
      "10. Slice the rested flank steak against the grain into ½-inch thick slices.",
      "11. Arrange the roasted vegetables on a serving platter.",
      "12. Top the roasted vegetables with the sliced flank steak.",
      "13. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Storage: After cooling, store the steak and roasted vegetables separately in airtight containers. Reheat on a grill or in the oven before serving."
  }
]