Steak and Roasted Potatoes with Herb Quark

Ingredients

• 2 medium potatoes
• 1 Shallot
• 2 carrots
• 2 small zucchini
• dill
• Chives
• 200 g quark
• 4 tbsp milk
• Salt
• Pepper (freshly ground)
• 1 tbsp Olive Oil
• 1 tbsp lime juice
• nutmeg
• 360 g beef steak (2 steaks)
• 0.5 bunch sorrel

Instructions

1. 1.

   Brush potatoes thoroughly and boil in water for about 30 minutes. Peel the shallot and finely chop it. Peel the carrots. Wash and trim the zucchini. Slice all vegetables into fine strips. Rinse, dry, and chop the herbs.

2. 2.

   Whisk quark, milk, and herbs together. Season with salt and pepper. Heat oil and sauté the shallot, carrot, and zucchini strips over medium heat for about 3 minutes. Season with lime juice, salt, pepper, and nutmeg.

3. 3.

   Grill the steaks in a grill pan or on a hot grill for 3–5 minutes per side depending on thickness and preference. Season with salt and pepper. Drain the potatoes, let them steam slightly, then slice lengthwise. Arrange on plates with quark, one steak each, vegetables, and finely sliced or chopped sorrel.