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🍽️ Grilled rump steak with baked potatoes and herb sour cream

680 kcal · 30 min · 4 servings

Ingredients

• 4 rumpsteaks (à 200 g)
• 4 tbsp mixed herbs (finely chopped)
• 1 garlic clove
• 4 large potatoes
• 120 g sour cream
• olive oil (extra virgin)
• spring onions
• salt
• pepper (freshly ground)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Wrap the potatoes tightly in aluminum foil.
3. 3. Place the wrapped potatoes in the hot oven.
4. 4. Bake the potatoes for 40 to 50 minutes.
5. 5. Peel the garlic.
6. 6. Mix the garlic with 4 to 5 tablespoons of oil and your favorite herbs.
7. 7. Thoroughly wash the spring onions.
8. 8. Trim the ends of the spring onions.
9. 9. Cut the spring onions into 2 to 3 centimeter long pieces.
10. 10. Place the steaks on the table grill or charcoal grill.
11. 11. Grill the steaks from the first side for 3 to 4 minutes.
12. 12. Turn the steaks and grill the second side for another 3 to 4 minutes.
13. 13. Ensure the doneness level matches your personal preference.
14. 14. Remove the grilled steaks from the grill.
15. 15. Place the steaks on a serving platter.
16. 16. Season the steaks generously with salt and pepper.
17. 17. Drizzle the prepared herb oil over the steaks.
18. 18. Take the potatoes out of the oven.
19. 19. Remove the aluminum foil from the potatoes.
20. 20. Lightly cut open the top of the potatoes.
21. 21. Place the potatoes next to the steaks on the platter.
22. 22. Place a large dollop of sour cream on each potato.
23. 23. Sprinkle the chopped spring onions over the dish.
24. 24. Serve fresh white bread as a side dish.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 58 g