Baked Potato with Steak and Herb 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 them on a baking tray lined with parchment paper, rub with the olive oil and season with salt.

• 7.1 oz Potatoes (w/o skin)
• 1 tsp Olive oil
• Salt

Bake the potatoes for approx. 50 minutes.

In a bowl, mix the yogurt, water, lemon juice, and honey until creamy.

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

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

• ½ Green onion (~ 0.6 oz)
• 2 Gherkins (~ 1.4 oz)
• Salt
• Black pepper

Approx. 15 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 your dip. Add the steak.

Enjoy your meal!