Texas steaks & baked potato
easy
60 mins
60 mins
Ingredients
- 1 small onion
- 2 TABLESPOONS butter/margarine
- 7-10 Tbsp Juice of 1 lemon
- 2 TABLESPOONS Tomato Ketchup
- 1 TABLESPOON Worcester sauce
- 1 TEASPOON Sweet peppers
- 1 TABLESPOON grated horseradish (from the jar)
- 2 Bay leaves
- 4 (200 g each) large potatoes
- 1 can(s) (1062 ml) Corncob
- 4 medium-sized tomatoes
- 4 Rump steaks (approx. 200 g each)
- 7-10 Tbsp salt, black pepper
- 200 g Sour cream, herb or garlic curd
- 7-10 Tbsp Chives
- 7-10 Tbsp aluminium foil and some oil
Directions
- 1
Peel and chop the onion. Fry in 1 tablespoon of hot fat until translucent. Deglaze with lemon juice. Stir in ketchup, Worcester sauce, paprika, horseradish and bay leaf
- 2
Wash the potatoes well and boil them in water for about 25 minutes. Drain the corn. Wash and clean the tomatoes and carve them crosswise. Drain the potatoes, quench and possibly wrap them individually in oiled aluminium foil. Dab the steaks dry and cut the fat edge several times
- 3
Bake the potatoes on the hot grill or in the embers for about 20 minutes. Grill the corn and tomatoes on barbecue trays for about 10 minutes, melting 1 tbsp. fat as flakes on top. Season with salt and pepper
- 4
Grill rump steaks on the hot grill for 4-5 minutes on each side, brushing from time to time with the seasoning ketchup
- 5
Break open the potatoes slightly lengthwise and fill with sour cream. Wash the chives, cut them into small rolls and sprinkle over them. Serve with steaks and vegetables
Nutrition Facts
580 kcal
38 g
23 g
50 g
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