| 2 | potatoes (large) |
| 400 g | steak (e.g. New York strip or tenderloin) |
| 2 cloves | garlic |
| 2 sprigs | thyme |
| 2 sprigs | rosemary |
| 300 g | sour cream |
| 1 | lemon |
| 10 g | chives |
| salt | |
| pepper | |
| olive oil to marinate | |
| butter to serve |
Preheat the oven to 60°C (140°F). Preheat the grill. Wrap each potato in some aluminum foil and place on grill for approx. 1 hour. Turn every 20 min. to ensure even cooking.
Drizzle olive oil on both sides of the steak and season with rosemary and thyme. Add crushed garlic cloves and precook in the oven for approx. 15 – 20 min . Remove meat from the oven, take off herbs, and grill for approx. 2 – 3 min per side. Set aside to rest for approx. 5 – 10 min.
In the meantime, finely chop chives.
Now, combine sour cream with finely chopped chives, zest of one lemon, and juice of half a lemon. Season with salt and pepper and serve with baked potato and steak.
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