American steak platter

For 4 people
  • 4 large potatoes (approx. 200 g each)
  • 2 Spring onions
  • 250 g Quark
  • (20% fat in Tr.)
  • 3 EL light salad cream
  • (e.g. Miracel Whip Balance)
  • Salt, white pepper
  • 1 medium-sized onion
  • 1-2 Garlic cloves
  • 3-4 EL Oil
  • 2 EL honey
  • 150 g Tomato ketchup
  • Chili powder
  • 2 medium-sized tomatoes
  • 1 medium-sized zucchini
  • 1 smallVegetable onion
  • 3-4 stem (e) Thyme
  • 4 rump steaks or
  • Ribey e-steaks
  • 4 TL ready-made herb butter
  • aluminum foil
60 minutes
light
1.
Wash the potatoes and pre-cook them for about 25 minutes. Clean, wash and finely chop the spring onions. Mix with quark and salad cream, season. Peel and chop the onion and garlic. Braise in 1 tablespoon of oil. Mix with honey, ketchup and some chili powder
2.
Clean and wash tomatoes and zucchini. Peel the vegetable onion. Cut everything into slightly thicker slices. Wash the thyme and pluck the leaves off. Brush the vegetable slices with 1 tablespoon of oil. Sprinkle with salt, pepper and thyme
3.
Drain the potatoes, quench and wrap them individually in aluminum foil. Dab off the meat. Cut the fat edge of the rump steaks several times with a sharp knife so that the meat does not bulge when frying. Brush the steaks with 1-2 tablespoons of oil
4.
Bake the potatoes on the hot grill for about 20 minutes. Grill the steaks for 8-10 minutes, turning several times. Then season. Grill onions and zucchini for 3-5 minutes, tomatoes for 2-3 minutes. Spread the herb butter on the steaks. Serve everything
1 person approx:
  • 670 kcal
  • 2810 kJ
  • 58 g protein
  • 25 g fat
  • 49 g carbohydrates

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