Preheat the oven to 220 °C top/bottom heat (200 °C circulating air). Cut washed potatoes into 1 cm thick, elongated strips. Spread the potatoes on a baking sheet covered with baking paper and mix with "Hello Patatas" and 1 tbsp oil*. Bake potatoes for 25 - 30 minutes until golden brown.

In a small bowl of sweet mustard, mix half honey, 2 tbsp olive oil*, 1 tbsp vinegar*, 1 tbsp water*, salt* and pepper* to a dressing. Put 1 tbsp of the dressing in a large bowl. Cut cherry tomatoes in half. Cut onions into 1 cm thick rings. Finely chop the garlic. Finely chop parsley leaves.

Divide beef steak crosswise into 1 steak per person and salt from both sides*. In a large pan, heat 1 tbsp oil*. Fry beef steaks in each side 2 - 3 min. for rare, 3 - 4 min. for medium and 4 - 6 min. for well done. Then wrap beef steaks in aluminum foil, set aside and min. Let it rest for 5 minutes.

In the same large pan, heat 1 tbsp oil* again and fry onion rings in it for 4 - 5 minutes. Then deglaze with balsamic cream, reduce heat and continue frying for 1 minute until the onions are slightly caramelized. Remove onions from the pan and set aside. Wipe out the pan.

Melt butter in the same pan over medium heat. Add garlic and sweat colorlessly for 1 min. Deglaze the pan with the remaining honey-mustard dressing. Stir in the spice mixture "Hello Cajun" and chopped parsley and simmer everything together, stirring, for 1 minute until the sauce is thick enough. Season with salt* and pepper*.

Add the salad mix and cherry tomatoes to the bowl with the dressing and mix well. Arrange baked potatoes, salad and steak on plates. Garnish the steak with balsamic onions and add the cowboy butter sauce. Bon appetit!