Summary

Ingredients

• 4 rump steak (s) or pork chop
• 4 tablespoon oil
• 1 clove garlic
• 2 tablespoon pepper, more colorful
• 1 red pepper (s)
• 1 large onion (s)
• 8 mushrooms, nice ones
• 1 zucchini, yellow
• 4 tablespoon oil
• 200 g quark, (low-fat quark)
• 50 g sour cream
• 1 bunch herbs, for green sauce
• 1 clove garlic
• Salt and pepper, sugar
• 4 large potatoes, pre-cooked
• 1 clove garlic
• 125 g butter, soft
• 1 teaspoon spice mix for herb butter (Cafe de Paris)

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Instructions

1. Cut the garlic into slices. Mix together with the oil and pepper in a baking dish. Place the meat in it and marinate covered for at least 4 hours, turning occasionally in the marinade so that the liquid can distribute evenly all over the meat.
2. Later, strip off the marinade and cook the steaks on the grill. Season with salt.
3. Clean the vegetables (mushrooms, peppers, onions, courgettes) and roughly cut into cubes. Put these on 8 wooden skewers and drizzle with oil or put in the baking dish with the marinade. Later grill on the grill for 2-3 minutes on each side.
4. Rub the inside of a bowl with the garlic. Mix the quark with the sour cream in the bowl. Season to taste with salt, pepper and, if necessary, sugar.
5. Pluck the herb mixture and cut into small pieces, add to the quark and mix, chill.
6. Rub 4 pieces of aluminum foil with a halved clove of garlic on the shiny side. Place a potato on each piece and beat it in. Later grill them on the edge of the charcoal for a good 20 minutes.
7. Mix the butter with the herb mixture. Roll up in foil and put in a cool place. Later cut into slices and serve with the meat.
8. Serving:
9. Put the cooked vegetable skewers on the plate as well as the grilled meat and season with salt.
10. Cut the herb butter into slices and place one on each of the meat. Cut the grilled potatoes crosswise and spread the herb quark on top, serve next to the meat and vegetable skewer. Good Appetite!