Bacon-cheese potatoes with rump steak and salad

Ingredients

Directions

1. 1

   For the potatoes, wash the potatoes and cut in all around almost to the middle, but do not cut through. Place in a large casserole dish and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 hour. Grate cheese. Spread the bacon on the potatoes after about 45 minutes.

2. 2

   For the vinaigrette, whisk vinegar, salt, pepper and 1 pinch of sugar. Fold in 4 tablespoons of oil. Wash and halve the tomatoes. Wash, clean and slice the cucumber. Wash lettuce, shake dry and pluck into bite-sized pieces. Mix the prepared salad ingredients with the vinaigrette.

3. 3

   For the steaks, wash the meat and pat dry. Heat 2 tablespoons of oil in a large cast-iron pan. Fry the steaks in it for about 3 minutes on each side. Season with salt and pepper. Wrap the steaks in foil and let them rest for about 10 minutes. Arrange everything.

4. 4

   Put potatoes on a board. Place your thumb on the middle of the potato and cut it all around, turning the potato.