Onion steak with skin-potatoes and salad
easy
35 mins
35 mins
Ingredients
- 1 pack of (600 g) frozen, spicy potato slices with skin
- 350 g Onions
- 250 g mixed leaf salad (e.g. frisée and lamb's lettuce)
- 1 (approx. 125 g) big tomato
- 1/2 bunch Dill and parsley
- 200 g Whole milk yoghurt
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Oil
- 4 Beefsteaks (700-800 g)
- 15 -20 g Butter
- 60 g Salad Mayonnaise
- 60 g Tomato ketchup
- 7-10 Tbsp Rosemary
Directions
- 1
Spread out deep-frozen potato slices on a baking tray and bake in a preheated oven (electric cooker: 225 °C/ gas: level 4/ convection oven: 190-200 °C) for 18-22 minutes. In the meantime, peel onions and cut them into rings except for one.
- 2
Finely dice the remaining onion. Clean, wash and drain the salad well. Pluck the frisée into bite-sized pieces. Wash tomato, dab dry and cut into quarters. Remove seeds and finely dice the flesh.
- 3
Wash the herbs, dab dry and chop. Mix yoghurt, lemon juice, onion cubes, herbs and tomatoes. Season to taste with salt and pepper. Heat oil in a pan and fry the steaks for 2-3 minutes on each side.
- 4
Season with salt and pepper, remove from the pan and let it rest for about 5 minutes. In the meantime, add onions and butter to the hot frying fat and fry until golden brown. Put the salad in a bowl and spread the salad dressing over it.
- 5
Arrange steaks with roasted onions and skin-potatoes on plates. Add mayonnaise and ketchup and garnish with rosemary to taste. Serve with the salad.
Nutrition Facts
670 kcal
58 g
31 g
40 g
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