T-Bone Steak with Sweet Potato Cubes and Chili Marmalade

Ingredients

• 4 T‑Bone steaks about 800 g each (pre‑cooked)
• 6 pickled red chilies
• 75 ml sherry vinegar
• 250 ml apple juice
• 150 g gelatin sugar (2:1)
• 600 g Sweet Potatoes
• 1 fresh head of garlic
• 2 tsp black peppercorns
• 2 sprigs Rosemary
• 6 tbsp vegetable oil
• Salt
• 20 g butter

Instructions

1. 1.

   Take the steaks out of the fridge one hour before cooking, rinse, pat dry and let come to room temperature.

2. 2.

   For the marmalade, clean, deseed and finely chop the chilies. Mix with vinegar, apple juice and gelatin sugar in a pot. Stir constantly until boiling and cook for about 3 minutes, stirring continuously. Then pour into a container and let cool.

3. 3.

   Peel the sweet potatoes and cut into ~1 cm cubes. Separate the garlic cloves but leave them in their skins. Roughly crush the peppercorns in a mortar. Rinse the rosemary and shake dry.

4. 4.

   Preheat the oven to 100 °C fan‑forced. Add 4–5 Tbsp oil to a hot pan (preferably cast iron) and spread by swirling. Sear the steaks, turning once, about 2 minutes per side at high heat. Place on a baking tray, season with salt and crushed pepper, cover with foil and set aside.

5. 5.

   Pour off the oil from the pan, wipe it out with kitchen paper and return to the stove. Heat over medium heat, add the remaining oil and fry the potato cubes with garlic for 5–6 minutes, stirring occasionally. Season with salt, remove from pan, transfer to a baking dish and keep warm in the oven.

6. 6.

   Place each steak back into the pan with a bit of rosemary. Fry 1–4 minutes per side depending on desired doneness. At the end add a piece of butter, melt it and pour over the meat. Keep finished steaks warm in the oven.

7. 7.

   Before serving brush the steaks with chili marmalade and plate with garlic‑sweet potato cubes.