Summary

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

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Instructions

1. Halve the aubergines lengthways and cut into 1 cm wide strips. Sprinkle the strips with salt and let them steep. Then rinse and dry.
2. 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.
3. 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.
4. 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.
5. 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.
6. Tip:
7. The sugar snap sprouts can be replaced with a salad (e.g. rocket).