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": "40ef94212dc741c2bbcfe13b96b42288",
    "updated": "2025-05-04T22:37:47.274Z",
    "title": "Perfect Grilled Steak",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "steak (sirloin, strip, rib eye, tenderloin).",
          "salt",
          "black pepper"
        ]
      }
    ],
    "instructions": [
      "Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.",
      "Preheat the grill to high, the oven to 350°F, and line a baking sheet with foil.",
      "Season the steak evenly on both sides with salt and black pepper.",
      "Place the steaks on the hot grill at a 45-degree angle to the grates.",
      "Allow the steaks to sear for 2 to 3 minutes without moving them.",
      "Use tongs to gently check the grill marks; the steak should release easily when properly seared.",
      "Without flipping yet, rotate the steaks 90 degrees to create crosshatch grill marks.",
      "Sear in this position for an additional 2 minutes.",
      "Flip the steaks and repeat the searing and turning process on the other side.",
      "Remove the steaks from the grill and transfer them to the prepared baking sheet.",
      "Place the baking sheet in the oven and bake for 8 to 12 minutes, adjusting time based on steak thickness and desired doneness.",
      "Use a meat thermometer to monitor the internal temperature as you cook.",
      "Let the steaks rest for 5 minutes before serving to allow juices to redistribute."
    ],
    "notes_ingredients": null,
    "notes_instructions": [
      "For an optimal sear, avoid checking the steaks before the recommended time. Let them sit on the grill grates undisturbed, then gently test with tongs to see if they are ready to turn.",
      "Temperature Guidelines for Steak: RARE: 120°F; MEDIUM RARE: 130° to 135°F; MEDIUM: 135° to 140°F; MEDIUM WELL: 140° to 150°F; WELL DONE: 155°F and above. To reach the perfect doneness, remove the steak from the heat 5°F below the target temperature, as it will continue to cook while resting. For example, for medium rare, remove at 125° to 130°F.",
      "For safety, the United States Department of Agriculture recommends cooking steak to a minimum internal temperature of 160°F."
    ]
  }
]