Baked Potato with Steak and Creamy Dip

Take the steak out of the fridge, put on a plate and leave to rest for at least 15 minutes. If you want the perfect steak experience leave it to rest until the meat reaches room temperature.

• 7.1 oz Rump steak

Preheat the oven to 400 °F.

Wash and pierce the potatoes all around with a fork. Put the potatoes on a baking tray lined with parchment paper. Rub with the olive oil and season with salt. Bake for approx. 50 minutes.

• 5.3 oz Potatoes
• ½ tsp Olive oil
• Salt

Mix the yogurt with water, lemon juice, and honey until creamy.

• ¼ cup Low fat greek yogurt
• Water
• ½ Lemon (~ 1 oz)
• ¾ tsp Honey

Finely chop the green onion and gherkins and mix with the yogurt. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 3 Gherkins (~ 2.1 oz)
• Salt
• Black pepper

Trim approx. ¾ in off the base of each asparagus and put the spears on a plate.

• 7.1 oz Asparagus, green (w/o ends)

Rub the asparagus with olive oil and season with salt and pepper.

• 1 tsp Olive oil
• 1 tsp Balsamic vinegar
• Salt
• Black pepper

Approx. 20 minutes before the potatoes are done, add the asparagus to the oven.

Approx. 10 minutes before the potatoes are done, generously salt and pepper the steak. A ¾ in thick steak takes approx. 3-4 minutes each side until it is medium.

• Salt
• Black pepper

Heat the canola oil in a non-stick frying pan over high heat. Fry the steak and turn it every minute. Each time you turn it, rub it with garlic and brush it with a rosemary twig.

• 1 tsp Canola oil
• ½ Garlic clove (~ 0.1 oz)
• 1 twig of Rosemary, fresh (~ 0.1 oz)

Put the steak on a plate and leave to rest for approx. 3-5 minutes.

Transfer the potatoes on a plate, cut them open lengthwise and top with the cottage cheese. Add the steak and asparagus.

Enjoy your meal!