Rub the meat with salt, black pepper, rosemary, olive oil, and minced garlic on both sides. Store in a vacuum-sealed bag for 1-2 days (longer is better).

German peppermint sauce: Sauté minced garlic and onion. Add barbecue sauce, mustard, and beef broth. Once boiling, add oregano, rosemary, mint leaves, and bay leaves. Finally, add milk, stir gently, turn off the heat, let cool, then blend until smooth. Return to the pan, add a little cornstarch or rice flour mixed with water to thicken.

Salad: Chop lettuce, onion, cherry tomatoes, and carrot. Refrigerate before serving. For the dressing, in a separate bowl, mix plain yogurt, mayonnaise, lemon juice, lemon zest, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon mustard, 1/4 teaspoon hot sauce, black pepper, oregano, rosemary, and olive oil. Stir until well combined.

Baked potato: Clean the potatoes, slice without cutting through, boil until soft. Insert mozzarella slices into the cuts and sprinkle mozzarella on top. Sprinkle with chopped parsley and rosemary, then bake for about 5-8 minutes.

Pan-seared steak: Bring the meat to room temperature. In a pan (non-stick), heat butter, oregano, rosemary, and crushed garlic. Once the butter is hot, add the meat for 30 seconds per side for medium well (depending on desired doneness).

Serve everything on a plate and invite the whole family to eat 😊