A complete meal cooked quickly on a griddle: juicy rump steak, grilled potatoes and zucchini, caramelized scallions, and golden halloumi, all seasoned with paprika.
Ingredients
- 300 g beef rump steak
- 2 pieces potato
- 1 piece zucchini
- 200 g halloumi
- 4 pieces scallions
- 3 tbsp olive oil
- 1 tsp sweet paprika
- to taste salt
- to taste ground black pepper
Method
- Preheat the griddle over high heat (about 220-250°C).
- Wash the potatoes and cut them into thin rounds (0.5 cm) for fast cooking. Cut the zucchini into thick rounds (0.7 cm). Cut the scallions into 3 cm lengths.
- In a large bowl, toss the potatoes, zucchini, and scallions with 2 tablespoons of olive oil, the paprika, salt, and pepper. Coat well.
- Rub the rump steak with the remaining olive oil, salt, and pepper.
- Place the vegetables on the hot griddle in a single layer. Cook for 8 to 10 minutes, flipping halfway through, until tender and nicely charred.
- Push the vegetables to one side of the griddle. Place the rump steak in the center and cook for 4 minutes per side (for rare). Adjust the time depending on the thickness and desired doneness.
- While the steak cooks, cut the halloumi into 1 cm slices. Add the slices to the griddle next to the vegetables. Cook for 2 to 3 minutes per side, until golden.
- Remove the rump steak and let it rest for 5 minutes under a sheet of aluminum foil. Meanwhile, let the vegetables and halloumi finish cooking over medium heat.
- Slice the rump steak. Divide the vegetables, halloumi, and steak slices among the plates. Drizzle with a little raw olive oil if desired.
- Serve immediately.
Nutrition
Per serving
- Energy
- 784.9 kcal
- Protein
- 54.69 g
- Carbohydrate
- 15.37 g
- Fat
- 56.44 g
- Fibre
- 2.75 g
- Calcium
- 28.88 mg
- Iron
- 1.34 mg
- Magnesium
- 31.14 mg