American steak platter
easy
60 mins
60 mins
Ingredients
- 4 large potatoes (about 200 g each)
- 2 Spring onions
- 250 g Edible curd
- 7-10 Tbsp (20 % fat in dry matter)
- 3 TABLESPOONS light salad cream
- 7-10 Tbsp (e.g. Miracel Whip Balance)
- 7-10 Tbsp salt, white pepper
- 1 medium onion
- 1-2 Garlic cloves
- 3-4 Tbsp Oil
- 2 TABLESPOONS Honey
- 150 g Tomato ketchup
- 7-10 Tbsp Chilli powder
- 2 medium-sized tomatoes
- 1 medium zucchini
- 1 baby onion
- 3-4 Stem(s) Thyme
- 4 Rump steaks or
- 7-10 Tbsp Ribeye steaks
- 4 TSP f
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes and precook for about 25 minutes. Clean, wash and finely chop the spring onions. Mix with quark and salad cream, season. Peel and chop onion and garlic. Fry in 1 tbsp. oil. Mix with honey, ketchup and some chilli powder
- 2
Clean and wash the tomatoes and zucchini. Peel the vegetable onion. Cut everything into slightly thicker slices. Wash the thyme and remove the leaves. Brush the vegetable slices with 1 tablespoon of oil. Sprinkle with salt, pepper and thyme
- 3
Drain the potatoes, quench them and wrap them individually in aluminium foil. Dab the meat dry. Cut the fat edge of the rump steaks several times with a sharp knife so that the meat does not bulge when roasting. Coat the steaks with 1-2 tablespoons of oil
- 4
Bake the potatoes on the hot grill for about 20 minutes. Grill the steaks, turning them several times for 8-10 minutes. Then season. Grill onion and zucchini 3-5 minutes, tomatoes 2-3 minutes. Spread herb butter on the steaks. Arrange everything
Nutrition Facts
670 kcal
49 g
25 g
58 g
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