Onion steaks with rosemary potatoes

Name: Onion steaks with rosemary potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg medium-sized potatoes; 2 Branch/s Rosemary; 1/2 TEASPOON Sweet peppers; 7-10 Tbsp salt, pepper; 6 TABLESPOONS Olive oil; 7-10 Tbsp Sea salt; 4 Rump steaks (approx. 200 g each); 300 g red onions; 3 Stem/s Thyme; 2 TABLESPOONS clarified butter; One tablespoon, go. Sugar; 8 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Let the steaks rest so that the juices are evenly distributed. In the meantime, we prepare the spicy onions

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg medium-sized potatoes
2 Branch/s Rosemary
1/2 TEASPOON Sweet peppers
7-10 Tbsp salt, pepper
6 TABLESPOONS Olive oil
7-10 Tbsp Sea salt
4 Rump steaks (approx. 200 g each)
300 g red onions
3 Stem/s Thyme
2 TABLESPOONS clarified butter
One tablespoon, go. Sugar
8 TABLESPOONS Balsamic vinegar
7-10 Tbsp Aluminium foil

Directions

1
For the rosemary potatoes, peel the potatoes, wash them and quarter them lengthwise. Wash the rosemary and remove the needles. Mix both with paprika, pepper and oil on a baking tray and sprinkle with coarse sea salt. Roast in a preheated oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 1 hour. Turn the potatoes once in between.
2
For the steaks, pat the meat dry and cut the fat edge several times. Peel onions and cut or slice them into thin rings. Wash and chop the thyme. Heat 1 tbsp. clarified butter in a pan. Fry the steaks for about 3 minutes on each side. Season with salt and pepper. Take out, wrap in aluminium foil and leave to rest.
3
Heat 1 tbsp. clarified butter in hot frying fat. Fry the onions until golden brown, turning them over. Season with salt, pepper and thyme. Sprinkle with sugar and stir-fry until the sugar caramelises. Deglaze with vinegar and 3-4 tablespoons of water, bring to the boil and simmer for about 1 minute. Arrange everything.