Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, le titre, les ingrédients et les instructions de cuisine. 
    Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


    Context Dump
    Données de la recette fournies :

    Le type de la recette est un plat principal.

    json
    {"category":"main","title":"Balsamic-glazed steak tips with roasted fingerling potatoes and creamed spinach A scrumptious and straightforward recipe for steak enthusiasts.","ingredients":"For the Recipe : earth balance soy-free buttery spread, at room temperature,minced fresh rosemary,kosher salt,top sirloin steak, cut into 2-inch chunks,freshly ground pepper,olive oil,minced shallot,balsamic vinegar,honey\nRoasted Fingerling Potatoes : fingerling potatoes,olive oil,kosher salt,chopped fresh rosemary,garlic, finely minced or pressed\nCreamed Spinach : olive oil,diced yellow onion,superfine brown rice flour,rice milk, warmed,fresh baby spinach,ground nutmeg,freshly ground pepper,salt,shredded dalya vegan cheddar","instructions":"In a bowl, mix the buttery spread with minced rosemary and a generous pinch of kosher salt until well combined. Scoop the mixture onto a piece of plastic wrap and shape it into a cylinder. Place it in the freezer for 20 minutes to firm up.\nWhile the spread is chilling, pat the steak tips dry and season them with kosher salt and freshly ground pepper.\nIn a large skillet, heat the olive oil over medium-high heat until it is almost smoking. Add the steak tips and cook for 5 to 6 minutes, browning them on all sides. Transfer the cooked steak tips to a plate and cover loosely with aluminum foil.\nLower the heat to medium and add shallots to the skillet. Sauté for 1 to 2 minutes until tender and slightly browned. Pour in the balsamic vinegar and honey, then increase the heat back to medium-high and simmer for 3 to 4 minutes until the sauce reduces by half. Return the steak tips to the skillet along with any juices from the plate and coat them in the glaze. Serve immediately alongside the Roasted Fingerling Potatoes and Creamed Spinach, garnished with a small dollop of the compound butter.\nPreheat the oven to 425°F. Toss all the potato ingredients together in a bowl until they are evenly coated. Transfer the mixture to a small baking dish or roasting pan, scraping all the olive oil and seasonings onto the potatoes. Roast for 25 minutes, stirring a couple of times, until golden brown.\nIn a medium-sized pot, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, for 6 minutes until it begins to brown.\nStir in the brown rice flour and cook for 2 minutes, stirring constantly, until golden and fragrant. Gradually add the warm rice milk while continuing to stir. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 5 minutes until slightly thickened, stirring regularly.\nIn the meantime, bring a large pot of water to a boil. Steam or blanch the spinach until it is just wilted and vibrant green, about 3 minutes. Transfer to a colander, rinse under cold water to halt the cooking process, and squeeze out any excess liquid. Pulse in a food processor until coarsely chopped, or chop coarsely by hand.\nIncorporate a generous pinch of nutmeg into the rice milk mixture, along with a few turns of pepper and the salt. Stir in the vegan cheddar and cook, stirring frequently, for 2 minutes until the cheese begins to melt. Finally, mix in the chopped spinach and cook until heated through and creamy, about 2 more minutes. Serve hot!","region":"WWW"}