Avocado and potato mash with tomato steaks

Ingredients for 4 servings:

• 6 large potatoes
• 300 g cocktail tomatoes
• 2 onions, red
• ½ bunch parsley
• 1 avocado(s), ripe
• 4 pork steaks
• 3 tbsp lime juice
• 2 tbsp olive oil
• 2 tbsp cream
• 2 tbsp butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes and cut into large pieces. Wash, trim, and pat dry the tomatoes. Peel the onions, halve them, and slice them into thin rings. Wash, spin dry, and chop the parsley. Rinse the steaks and then pat them dry. Halve the avocado, remove the stone, and scoop out the flesh from the skin. Cut into pieces and drizzle with the lime juice. Cook the potatoes in plenty of salted water for about 15 minutes until tender. Heat olive oil in a pan, sear the steaks, then reduce the heat and cook them slowly until cooked through. Season with salt and pepper and remove from the pan. Briefly fry the onions and tomatoes in the fat from the steaks, add the steaks back in, season with salt and pepper, and keep warm. Drain the potatoes, let them evaporate, and mash with cream, butter, and avocado. Stir in the parsley and season with salt and pepper. Serve the mashed potatoes on plates. Add steaks, tomatoes and onions and serve immediately while hot.