Summary

Ingredients

• 2 T-Bone Steak
• 4 Large potatoes
• Sea coarse salt
• Frying oil

For the marinade:

• 4 tbsp Ketchup
• 1 tbsp Tabasco sauce
• 2 tbsp Brown sugar
• 2 tbsp Worcester sauce
• 4 tbsp Peanut butter
• 1 tbsp Lemon juice
• 2 cloves Garlic
• Salt, pepper to taste

For the salad:

• 2 Tomatoes
• 1 Cucumber
• 2 tbsp Olive oil
• 1 tsp Vinegar

For the sauce:

• 1/2 Shallot
• 1 clove Garlic
• 1 bundle Parsley
• 2 pcs Green onions (or chives)
• 2-3 twigs Oregano
• 250 ml Low fat cream
• 1 tbsp Honey
• 1-2 tbsp Butter
• Salt, pepper to taste

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Instructions

1. Peel the garlic and squeeze through a press. Mix the garlic with all the other marinade ingredients. Marinate the meat for 12 hours.
2. Remove the marinade from the meat and fry in a lightly oiled frying pan - grill on both sides until golden brown. (2 minutes on each side). Send the meat to the oven preheated to 180 ° for 5 minutes if you want to get medium / medium rare.
3. Finely chop the shallots and garlic and sauté on a piece of butter.
4. Pour in the cream and boil a little over low heat.
5. Remove sauce from heat, add honey, lemon juice and finely chopped herbs. Season to taste.
6. Wash the potatoes well and bake in their skins in an oven preheated to 180 ° for 30-40 minutes until tender. Cut the potatoes and put some sauce inside. Transfer the rest of the sauce to the gravy boat and keep warm.
7. Chop cucumbers and tomatoes, add some lettuce and season with olive oil mixed with vinegar. Serve the steak with baked potatoes, salad and leftover sauce.