Irish coffee steaks with baked potatoes

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 50 g dried tomatoes in oil
  • 1 TEASPOON Chilli powder
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 200 g soft butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 75 ml strong tepid coffee
  • 4 TABLESPOONS Whiskey
  • 3-4 Tsp Tabasco
  • 6 Rib eye steaks (approx. 200 g each)
  • 2 kg large potatoes (baked potatoes, 300-400 g each)
  • 2-3 TABLESPOONS Oil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    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.

  2. 2

    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

  3. 3

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
850 kcal
CARBS
50 g
FATS
48 g
PROTEINS
48 g

Categories & Tags

MiscellaneousSummerBarbecue