Beef Steak in Beer Marinade, Potato and Onion Sacks and Chard and Celery Tart

For the steaks in beer marinade

• Boil the tomatoes in hot water and peel off the skin. Then add 100 ml of olive oil, 5 cloves of garlic, the chilli pods, the beer and the honey to a bowl and puree. Then put everything in a saucepan and let it simmer for 2 hours on a very low level until the marinade is nice and thick.

• Now add the finely chopped parsley and put the steak in the marinade. Leave everything together for the next few hours (preferably 12 hours).

• Sear the steak on the hot grill for 2 minutes on each side until it is lightly brown. Then in a pan for 5-15 minutes at 80 ° C in the oven (depending on the desired cooking level, 5 minutes medium, 15 minutes welldone).

For the chard and celery tartlets

• Wash the chard, remove the stalk and cut into thin strips. Finely dice the celery. Also cut the Serrano ham into thin strips.

• Put everything in a bowl and mix 4 eggs, cream, the breadcrumbs, pepper, rosemary and thyme with it, only finally shave in the Parmesan.

• Then put the mixture in muffin tins and bake in the oven for 25 minutes at 180 ° C. When the surface of the tartlets is lightly brown, they are done.

For the potato and onion bags

• Cut the potatoes into quarters and cook in a saucepan with water and a pinch of salt for 15 minutes. Peel and quarter the onions.

• Prepare small squares from aluminum foil for the bags. Place the potatoes and onions in a 3 to 1 ratio in the middle of the aluminum foil. Add salt, pepper, 2 tablespoons each of olive oil, a pinch of finely chopped thyme and rosemary and bring all the corners of the aluminum foil together to make a closed bag.

• Place the whole thing on the edge of the embers for 15-20 minutes on the grillage (not directly over the embers!). Then open the sachet and serve.