John Myers
Contents
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Ingredients
Steak, potatoes and onions
- 3 piece T-Bone steak
- 5 piece Rosemary sprigs
- 2 kg Waxy potatoes
- 100 ml Olive oil
- 1 tbsp Salt
- 5 Pc. Red onions
- 1 pinch Coarse salt
- 1 pinch Coarse pepper
- 1 piece Aluminum grill tray
marinade
- 3 tbsp Olive oil
- 3 tbsp Balsamic vinegar
- 1 tbsp Brown sugar
- 1 pinch Ground pepper
Eggplant turret
- 2 piece Eggplant
- 1 Can Strained tomatoes
- 2 piece Mozzarella
- 20 piece Basil leaves
- 1 piece Pressed garlic
- 1 pinch Salt
- 1 pinch Pepper
garlic sauce
- 1 cups Sour cream
- 1 cups Creme fraiche Cheese
- 2 tbsp Mayonnaise
- 1 tsp Salt
- 5 piece Pressed garlic
Instructions
Steak, potatoes and onions
- Peel and dice the potatoes (about 1 cm) and fry them in a pan with the oil over medium heat for about 20 minutes. Then season with salt. Then cut the onions into rings and add them to the marinade. Grill in a disposable aluminum grill tray for about 5 minutes over direct heat and turn over again. Then return to the remaining marinade and keep warm. Grill the T-bone steak on the preheated gas grill on direct heat for about 4 minutes, then turn and grill for 4 minutes. Then let it rest on an indirect low flame for about 5 minutes and cut into 1 cm thick slices on a large wooden board.
marinade
- Simply stir the ingredients for the marinade with the whisk.
Eggplant turret
- Cut the aubergines into 1 cm thick rings and fry them in olive oil for about 3 minutes. Mix the tomatoes with the squeezed garlic, salt and pepper. Cut the mozzarella into thin slices and layer in a casserole dish with eggplant, tomato sauce and basil to form turrets. First the eggplant, then mozzarella, tomato sauce and basil. Repeat this 3 times. Then put in the oven for about 20 minutes at 180 degrees.
garlic sauce
- Stir the ingredients for the garlic sauce until smooth, fill the jars and put them in the fridge.
Serving
- On a preheated plate, first layer the potatoes, then about 5 slices of meat and then the onion rings. Place the eggplant tower and garlic sauce next to it and garnish with a sprig of rosemary.
Nutrition
Serving: 100gCalories: 148kcalCarbohydrates: 13.8gProtein: 1.7gFat: 9.4g
