Rump steaks with grilled Provencal vegetables

Name: Rump steaks with grilled Provencal vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 75 g creamy sheep's cheese; 125 g Schmand; 3 TABLESPOONS Milk; 1/2 TEASPOON dried oregano; 1/2 - 1 TEASPOON ground chili; 7-10 Tbsp Salt; 2 (approx. 400 g) Meat Tomatoes; 1/2 Pot of basil; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 1 TABLESPOON Vinegar; 750 g small, new potatoes; 1 (approx. 300 g) Courgette; 1 (approx. 400 g) red and yellow pepper; 1 (approx. 200 g) small aubergine; 1 (approx. 250 g) baby onion; 2-3 small twigs rosemary; 10 TABLESPOONS Oil; 7-10 Tbsp coarse salt; 4 Rump steaks (approx. 180 g each); 7-10 Tbsp Basil and oregano; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
75 g creamy sheep's cheese
125 g Schmand
3 TABLESPOONS Milk
1/2 TEASPOON dried oregano
1/2 - 1 TEASPOON ground chili
7-10 Tbsp Salt
2 (approx. 400 g) Meat Tomatoes
1/2 Pot of basil
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
1 TABLESPOON Vinegar
750 g small, new potatoes
1 (approx. 300 g) Courgette
1 (approx. 400 g) red and yellow pepper
1 (approx. 200 g) small aubergine
1 (approx. 250 g) baby onion
2-3 small twigs rosemary
10 TABLESPOONS Oil
7-10 Tbsp coarse salt
4 Rump steaks (approx. 180 g each)
7-10 Tbsp Basil and oregano
7-10 Tbsp Aluminium foil

Directions

1
For the sheep's cheese dip, peel and finely dice the onion and garlic. Mix feta cheese, sour cream, milk, garlic, oregano and half of the onion. Flavour with chilli and a little salt. Wash the beef tomatoes, dab dry and grate them on a coarse grater in a bowl (skin remains). Wash basil, dab dry and cut into fine strips. Stir in the remaining onion, olive oil, tomato paste and basil.
2
Season to taste with salt, pepper, sugar and vinegar. Arrange dips in small bowls. Wash the potatoes thoroughly, scrub if necessary and drain well. Depending on the size of the potatoes, halve them if necessary. Clean and wash the zucchini, peppers and aubergines and cut into large pieces or thick slices. Peel the vegetable onion and cut into slices. Wash the rosemary, dab dry and, except for a sprig for garnishing, remove the needles from the stems. Heat 3 tablespoons of oil in a large pan. Fry the potatoes for about 15 minutes, turning them over, until golden brown. Add rosemary to the potatoes 1-2 minutes before the end of the cooking time. At the same time heat 1-2 tablespoons of oil in a grill pan. Grill the vegetables in portions while turning.
3
Heat 3 tablespoons of oil in a large pan. Fry the potatoes for about 15 minutes, turning them over, until golden brown. Add rosemary to the potatoes 1-2 minutes before the end of the cooking time. At the same time heat 1-2 tablespoons of oil in a grill pan. Grill the vegetables in portions while turning. Place the vegetables and potatoes in the fat pan of the oven, sprinkle with pepper and coarse salt. Put them in the preheated oven (electric cooker: 50-100 °C). Wash the rump steaks, dab dry and cut the fat edges several times. Heat 1-2 tablespoons of oil in a grill pan and grill 2 steaks for 4-5 minutes while turning, season with salt and pepper, wrap in aluminium foil and leave to rest for about 5 minutes. In the meantime, grill the other two rump steaks and also wrap them in aluminium foil and let them rest for a short time. Arrange the steaks, vegetables and potatoes on a large plate. Garnish with fresh herbs and serve with the dips
4
Put them in the preheated oven (electric cooker: 50-100 °C). Wash the rump steaks, dab dry and cut the fat edges several times. Heat 1-2 tablespoons of oil in a grill pan and grill 2 steaks for 4-5 minutes while turning, season with salt and pepper, wrap in aluminium foil and leave to rest for about 5 minutes. In the meantime, grill the other two rump steaks and also wrap them in aluminium foil and let them rest for a short time. Arrange the steaks, vegetables and potatoes on a large plate. Garnish with fresh herbs and serve with the dips