Grilled Eggplant – Zucchini – Salad with Rump Steak
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 3 zucchini
- 2 red pepper (s)
- 100 g mushrooms, small
- 750 g rump steak (s), or sirloin steak (s), in one piece
- 2 onions)
- 40 g sprouts (suar pea sprouts)
- 3 tablespoon salt
- 6 tablespoon olive oil
- 2 tablespoon lemon juice
- 3 tablespoon basil
Print Recipe
Pin Recipe Instructions
- Halve the aubergines lengthways and cut into 1 cm wide strips. Sprinkle the strips with salt and let them steep. Then rinse and dry.
- Cut the zucchini into 2 cm pieces and the peppers into 2 cm long strips. Halve the mushrooms. Cut the onions into thick rings. Mix all ingredients with olive oil and lemon juice in a bowl and let stand covered at room temperature for 30 minutes.
- Remove fat and tendons from the meat. On a grill over high heat, grill the meat in one piece on both sides medium. Then place it on a plate, cover it with foil and let it cool down a little. Then cut into thin slices.
- Remove the vegetables from the marinade and fry them on the grill until they are lightly browned and firm to the bite. This takes about 5 minutes.
- Lay out the sugar snap sprouts on a platter, spread the vegetables on top and pour the meat on top. Garnish with basil strips and serve immediately.
- Tip:
- The sugar snap sprouts can be replaced with a salad (e.g. rocket).
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