Drain the tomatoes and chop them roughly. Knead tomatoes, chili, lemon peel and butter, season with salt, pepper and a little sugar. Form butter into a roll using cling film and chill. Mix coffee, whiskey, 1/2 tsp salt, 1/2 tsp pepper and Tabasco. Wash the meat, dab dry and marinate in the marinade for about 1 hour. Wash potatoes thoroughly and boil in boiling water for 30-40 minutes depending on size. Drain potatoes, quench and cut in half.
Remove butter, wrap it from the foil and cut into slices. To serve, spread a thin layer of oil on the cut surfaces of the potatoes, season with salt and pepper and grill on the hot grill for 4-5 minutes on the cut surface, then push to the edge and continue grilling for 5-6 minutes. Remove the meat from the marinade and grill it on the hot grill for 4-5 minutes on each side, depending on the thickness of the meat. Season meat with salt if necessary. Arrange potatoes and meat on a large plate. Add butter
Waiting time approx. 20 minutes