Wash the potatoes, dab dry and wrap in aluminium foil. Bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for approx. 11/2 hours. In the meantime, wash and clean the cucumbers and tomatoes and pat them dry. Cut tomatoes into slices, cucumbers into slices. Clean, wash and cut iceberg lettuce into strips and drain well.
Wash the radicchio and pluck into pieces. Roast sunflower seeds in a pan without fat and let them cool down. Peel and finely chop the onion. Mix yoghurt, salad cream, ketchup, onions, lemon and orange juice, season with salt and cayenne pepper. Mix the salad, except for a few tomatoes and cucumber wedges for garnishing, and arrange on plates with the dressing. Sprinkle with sunflower seeds. Cut baguette in half lengthwise and cut diagonally into pieces. Spread with garlic butter and place in the oven with the potatoes about 8 minutes before the end of the baking time. Wash the steaks and dab dry. Heat the oil in 2 pans (or grill them on a grill) and fry the steaks for about 8 minutes, turning them over.
Cut baguette in half lengthwise and cut diagonally into pieces. Spread with garlic butter and place in the oven with the potatoes about 8 minutes before the end of the baking time. Wash the steaks and dab dry. Heat the oil in 2 pans (or grill them on a grill) and fry the steaks for about 8 minutes, turning them over. Season with salt and steak pepper and arrange on plates together with the baked potatoes, sour cream and garlic bread. Garnish with parsley and remaining tomatoes and cucumber and serve sprinkled with chives. Serve salad extra