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": "2a40bdbaa38d4adb8fd619569744350b",
    "updated": "2025-05-08T09:19:29.350Z",
    "title": "Mystery Sizzling Steak",
    "subtitle": null,
    "description": "Inspired by a classic Japanese hamburg steak, this recipe channels the rich flavors enjoyed by Ken Kaneki in his memorable encounter. The steak is served with a luscious red wine sauce and accompanied by crispy roasted potatoes and tender broccoli. Presented on a sizzling plate, this dish brings both flair and comfort to your table.",
    "ingredients": [
      {
        "section": "Sides",
        "ingredients": [
          "baking potatoes, sliced into wedges",
          "broccoli, cut into (25.4 mm) (2.5 cm) pieces",
          "oil",
          "garlic powder",
          "onion powder",
          "salt and black pepper, to taste"
        ]
      },
      {
        "section": "Hamburg Steak",
        "ingredients": [
          "oil, divided, for cooking",
          "onion, finely chopped",
          "garlic, minced",
          "plus pinch salt, divided",
          "ground beef",
          "garlic powder",
          "onion powder",
          "smoked paprika",
          "pepper, to taste"
        ]
      },
      {
        "section": "Red Wine Sauce",
        "ingredients": [
          "butter",
          "oil",
          "flour",
          "red wine",
          "unsalted beef stock",
          "dijon mustard",
          "salt and black pepper, to taste"
        ]
      }
    ],
    "instructions": [
      "For the sides: Preheat the oven to 450°F (230°C; gas mark 8). Line a sheet pan with parchment paper and set aside.",
      "In a medium bowl, toss the potato wedges and broccoli with the oil, garlic powder, onion powder, salt, and pepper. Arrange the potatoes and broccoli in a single layer on the prepared sheet pan. Bake for 7 minutes, then remove the broccoli from the pan and set it aside on a plate. Continue roasting the potatoes for another 23 minutes, turning them halfway through.",
      "While the sides are cooking, prepare the hamburg steak: Heat a medium skillet (with a lid) over medium heat and add half the oil. When hot, add the onions and reduce the heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes until the onions turn a caramel color. Add the garlic and cook for 2 more minutes. Stir in a pinch of salt, then remove from heat and allow to cool to room temperature.",
      "In a large bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, the remaining salt, pepper, and the cooled onion and garlic mixture. Mix thoroughly until the mixture becomes sticky. To check seasoning, fry a small portion of the mixture and adjust the seasonings if needed. Shape the mixture into four patties.",
      "Using the same skillet, add the remaining oil and heat over medium. Add the hamburg patties and brown them for 3 minutes on each side. Cover the pan and cook for an additional 7 minutes or until reaching desired doneness (for medium, aim for an internal temperature of 155°F or 69°C). Remove the patties and place on a paper towel-lined plate. Preheat the sizzling plates.",
      "To make the red wine sauce: In the same pan, add the butter and oil. Once the butter melts, stir in the flour to form a paste. Pour in the red wine while whisking until smooth and the sauce just simmers to evaporate the alcohol. Add the beef stock, Dijon mustard, salt, and pepper, stirring continuously for about 2 minutes until combined. Transfer the sauce to a gravy boat.",
      "To serve: Place the heated sizzling plates on their stands. Position a hamburg steak in the center of each plate and arrange roasted broccoli and potatoes to the side. Drizzle the steaks generously with the red wine sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]