Steak And New Potatoes With Herb Quark
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Steak and potatoes: a classic loved by anyone. Try this version with juicy beef fillet and new potatoes slathered with herb quark for your next barbecue party
04 July, 2012
ingredients
Potatoes
600 g, medium-sized
Shallots
1
Carrots
2 each
Zucchini
2, small
Quark cheese
200 g
Milk
60 ml
Olive oil
15 ml
Lime juice
15 ml
Beef
2 fillets, about 180 g each
Sorrel
½ bunch
Dill
To taste, a few stalks
Chives
To taste, a few stalks
Salt
To taste
Pepper
To taste, freshly ground
Nutmeg
To taste
Preparation
Scrub the potatoes thoroughly and cook in boiling water for 15 to 20 minutes.
Peel and finely chop the shallot.
Peel the carrots.
Wash and trim the zucchini.
Cut the vegetables into thin strips.
Wash, dry and chop the herbs.
Mix the quark with the milk and herbs.
Season with salt and pepper.
Heat the oil and sweat the shallot, carrots and zucchini over a medium heat for about 3 minutes.
Season with lime juice, salt, pepper and nutmeg.
Cook the steaks in a grill pan or on the barbecue for about 3 - 5 minutes each side, according to thickness and preference.
Season with salt and pepper.
Drain the potatoes, leave to dry and make a lengthwise cut in each potato.
Top with quark and serve on plates with the steaks, the vegetables and sorrel, cut into thin strips or chopped.
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