Baked Zottarella Steaks

Ingredients for people
4 large waxy potatoes
Salt, Pepper
0,5 bunch flat-leaf parsley
0,5 bunch of chives
200 g sour cream
1 package (250 g) of Zottarella Roll Classic
4 rump steaks (180 g each)
2 tbsp. sunflower oil
4 tbsp. barbecue sauce
Preparation time
around 55 Minutes
Categories
Meat & Poultry
Baked Zottarella Steaks
  1. Wash the potatoes and cook in plenty of salted water, about 40 min. depending on the size. Then drain.
  2. Pre-heat oven to 180 °C with top and bottom heating.
  3. Wash the herbs, shake dry and chop into small pieces. Mix with the sour cream and season with salt and pepper.
  4. Drain and slice the Zottarella Roll. Wash the rump steaks and cut into the fat strip numerous times. Season with salt and pepper. Heat oil in an oven-proof pan. Sear the steaks on both sides. Bake in the oven for about 10 min. depending on the size, until cooked. Remove, brush with barbecue sauce and top with Zottarella slices. Bake in the oven for about 5 min.
  5. Drain the potatoes, cut in half and coat with the herb-sour cream. Serve with the steaks.