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": "e6569601223b4199b2b409bdf1cea519",
    "updated": "2025-05-06T01:39:19.146Z",
    "title": "Audrey's Pepper Steak",
    "subtitle": "A beloved Cason family recipe, this hearty pepper steak is delicious served over rice, egg noodles, or mashed potatoes.",
    "description": "My wife has been preparing her mother's pepper steak for as long as we've been together, and it remains a cherished Cason family favorite. This dish combines comfort and cherished memories all in one.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beef top sirloin, cut into (25.4 mm) strips",
          "all-purpose flour",
          "store-bought big moe cason beef rub",
          "extra-virgin olive oil",
          "white onion, sliced",
          "crushed red pepper flakes",
          "garlic, roughly chopped",
          "tomato paste",
          "beef stock",
          "can diced tomatoes",
          "bay leaves",
          "herbes de provence",
          "worcestershire sauce",
          "green bell pepper, seeded and sliced",
          "red bell pepper, seeded and sliced",
          "yellow bell pepper, seeded and sliced",
          "kosher salt and freshly cracked pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F.",
      "In a large bowl, toss the sirloin strips with flour and beef rub until evenly coated.",
      "Heat 1½ tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half the sirloin and cook, turning once, until browned, about 2 to 3 minutes. Transfer to a plate and repeat with the remaining olive oil and sirloin. Return all the browned sirloin to the pot.",
      "Lower the heat to medium-low. Add the sliced onion and crushed red pepper flakes. Cook, stirring frequently, until the onion begins to soften, about 3 minutes. Stir in garlic and tomato paste, cooking for 1 minute more. Pour in the beef stock, scraping the bottom of the pot to release any browned bits. Add diced tomatoes, bay leaves, herbes de Provence, and Worcestershire sauce. Bring to a gentle simmer.",
      "Cover the Dutch oven with foil or an oven-safe lid and place it in the oven. Bake for 1½ hours. Remove from the oven, stir in the sliced bell peppers, cover again, and bake until the meat and peppers are tender, about 30 to 45 minutes. The meat should be as tender as a pot roast when finished. Let the dish rest for 15 minutes. Discard the bay leaves and season with salt and freshly cracked pepper to taste."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]