Rump steaks with potato and onion vegetables

Ingredients for 4 servings:

• 4 rump steaks
• 2 tbsp olive oil
• 750 g potatoes
• 400 g onion(s)
• 4 tbsp olive oil
• 3 tbsp curry powder
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash and peel the potatoes and cut into approximately 3 cm pieces. Peel the onions, halve them, and cut them lengthwise into coarse strips. Mix the olive oil with the curry powder until well combined. Add the potato and onion pieces and stir well so that the vegetables are coated with curry oil. Line a deep baking tray with baking paper and add the potato and onion mixture. Bake at 180 degrees Celsius for about 45 minutes. Carefully score the fat on the rump steaks every 2 cm. Season with salt and pepper. After 30 minutes of baking, heat an iron skillet. Add olive oil and fry the steaks for 1 minute on each side. Line another baking tray with aluminum foil and place the steaks on it. Place in the oven for about 8 minutes. Then remove the steaks and let them rest, wrapped in aluminum foil. Place the potato and onion mixture on preheated plates and serve with the steaks.