Potato and Zucchini Gratin with Seconds Steaks

For the Potato and Zucchini Gröstl with Sekundensteaks, first boil the lentils in approx. 500 ml water (without salt!) for 5 minutes, strain.

Peel the potatoes and cut into bite-sized pieces. Fry in a heated pan with a little olive oil over medium heat for about 5 minutes until crispy, turn over and fry for 2-3 minutes on the second side. Set potatoes aside.

Wash the zucchini, cut in half lengthwise and cut into slices about 5 mm thick. After the potatoes, fry the zucchini in the pan for about 3-4 minutes, stirring occasionally. Slice onion and garlic into thin slices, cut young onion into fine rings (set green aside) and add to zucchini. Fry briefly and add the potatoes and spices. Add the lentils and fry briefly.

Cut the cherry tomatoes in half and mix into the Gröstl. Season with salt and pepper and stir in the chopped herbs.

Trim the pork tenderloin, cut into finger-thick slices and flatten them with your hand. Season with salt and pepper and fry in a heated pan with a little olive oil on both sides for about 1 minute.

Arrange Gröstl on plates, crumble Österkron over it and place the pork tenderloin slices on top. Serve the potato and zucchini gröstl with seconds steaks garnished with the young onion greens.

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