Steak with green asparagus and jacket potato

Time: Active 40 min / Passive 10 min

Utensils: Baking tray, baking paper, kitchen knife, cutting board, bowl, oven, fork, plate

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Preparation:

1. Remove the steak from the refrigerator, place it on a plate and let it rest for **at least 15 minutes**. At best until the steak has reached room temperature.
   • 200 g rump steak
2. Preheat the oven to **200 °C top/bottom heat**.
3. Wash the potatoes thoroughly, pat dry and prick all over with a fork. Place the potatoes on a baking tray lined with baking paper, rub with olive oil and salt. Cook in the oven for **approx. 50 minutes**.
   • 150 g potatoes, waxy
   • 1⁄2 tsp virgin olive oil
   • Salt
4. Mix the low-fat quark with a little water, lemon juice and honey in a bowl.
   • 65 g low-fat quark
   • Drinking water
   • 1⁄2 lemon, untreated (approx. 27 g)
   • 1⁄2 tsp honey
5. Finely chop the spring onion and cornichons and stir into the curd. Season to taste with salt and pepper.
   • 1⁄2 spring onion (approx. 17 g)
   • 3 gherkins (approx. 60 g)
   • Salt
   • Pepper
6. **Circa about 2-3 cm** off the end of the asparagus and place the asparagus on a plate.
   • 200 g asparagus, green (without ends)
7. Rub the asparagus well with the olive oil and balsamic vinegar and season with salt and pepper.
   • 1 tsp olive oil, virgin
   • 1 tsp balsamic vinegar
   • Salt
   • Pepper
8. **20 minutes** before the potatoes are ready, add the asparagus to the oven.
9. **10 minutes** before the potatoes are ready, salt and pepper the steak generously. A **2 cm** thick steak needs **approx. 3-4 minutes** per side until medium.
   • Salt
   • Pepper
10. Heat the rapeseed oil in a non-stick frying pan over a high heat. Place the steak in the pan and turn it over after every minute that has elapsed. After each turn, brush the steak with the cut side of the garlic clove and the rosemary.
    • 1 tsp rapeseed oil
    • 1⁄2 clove garlic (approx. 1 g)
    • 1 stalk rosemary, fresh
11. Now remove the steak from the pan and let it rest for **approx. 3-5 minutes**.
12. Carefully place the hot potatoes on a plate, cut lengthwise and top with herb curd. Serve with the steak and asparagus.

Enjoy your meal!

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