Ham-wrapped pork steaks with potato and red onion

Light the barbecue. Boil the potatoes in the peel in plenty of water with salt in 20 minutes until done. Drain and let cool slightly. Ris the leaves of the sprigs of thyme and put them in the mortar. Cut 1 clove of garlic into pieces and add to the thyme. Stamp fine. Put the thyme mixture together with the butter in a bowl, mix well and season with salt and pepper. Cut the potatoes in half, push them open and fill them with the tiger butter. Pack them in aluminum foil and save until later.

Cut the other clove of garlic as finely as possible. Mix with the oil and Italian herbs. Sprinkle the pork steaks with half of the herb oil. Wrap the ham around it and fix with a cocktail stick. Sprinkle the onions with the rest of the oil.

Place the potatoes in foil and the onions (with the cutting edge facing down) on the barbecue and grill them for 15 minutes. Place the pork steaks next to them for the last 5 minutes. Turn halfway.