Bacon-cheese potatoes with rump steak and salad
very easy
75 mins
75 mins
Ingredients
- 6 waxy large potatoes (approx. 200 g each)
- 200 g Gouda (play)
- 6 Disc/s Breakfast bacon (Bacon)
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 6 TABLESPOONS Oil
- 200 g cherry tomatoes
- 1/2 Cucumber
- 1 Roman salad heart
- 75 g Arugula
- 6 Rump steaks (about 150 g(
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the potatoes, wash the potatoes and cut in all around almost to the middle, but do not cut through. Place in a large casserole dish and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 hour. Grate cheese. Spread the bacon on the potatoes after about 45 minutes.
- 2
For the vinaigrette, whisk vinegar, salt, pepper and 1 pinch of sugar. Fold in 4 tablespoons of oil. Wash and halve the tomatoes. Wash, clean and slice the cucumber. Wash lettuce, shake dry and pluck into bite-sized pieces. Mix the prepared salad ingredients with the vinaigrette.
- 3
For the steaks, wash the meat and pat dry. Heat 2 tablespoons of oil in a large cast-iron pan. Fry the steaks in it for about 3 minutes on each side. Season with salt and pepper. Wrap the steaks in foil and let them rest for about 10 minutes. Arrange everything.
- 4
Put potatoes on a board. Place your thumb on the middle of the potato and cut it all around, turning the potato.
Nutrition Facts
700 kcal
47 g
28 g
60 g
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