Gratinated Irish steaks with cucumber salad

Ingredients for 2 servings:

• 2 Irish rump steaks, each approx. 300 g, approx. 3 cm thick
• 2 garlic cloves
• 2 tbsp olive oil
• Salt and pepper, black
• 1 lemon(s), zest
• 1 tsp mustard, medium hot
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 3 tbsp almonds, ground
• 1 cucumber(s)
• 150 g low-fat yogurt
• Cayenne pepper
• some clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 4 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 39 minutes

low carb and very tasty

Preheat the oven to 200°C (top/bottom heat). Wash the steaks with cold water and dry them, scoring the fat a few times, but do not cut down to the meat. Peel, crush, and finely chop the garlic. Mix with oil, salt, coarsely ground black pepper, grated lemon zest, mustard, half the parsley, the ground almonds, and a little cayenne pepper to form a slightly thick paste. Heat the clarified butter in a (grill) pan until very hot and sear the steaks on both sides for about 2 minutes, then season with salt and pepper. Place in an ovenproof dish and spread the almond paste on top. Bake in the center of the oven for about 10 minutes. Meanwhile, peel the cucumber and cut it into sticks (about 0.5 cm). Mix the yogurt with salt, pepper, the remaining parsley, the dill, and a little cayenne pepper. Place the steaks on slightly warmed plates and let them rest for about 4-5 minutes. Then mix the yogurt dressing with the cucumber sticks, season to taste, and serve with the gratinated beef steaks.