Grilled rump steaks with vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the sheep's cheese cream, peel and dice the garlic and onion. Mash cheese and mix with sour cream, milk and oregano. Add garlic and half onion. Season to taste with chilli and salt if necessary

2. 2

   For the tomato dip, wash the tomatoes and grate them coarsely on a grater. Wash the basil and chop finely, except for a little bit. Stir the rest of the onion, 3 tbsp. oil and tomato paste into the tomatoes. Season to taste with salt, pepper, vinegar and 1/2 tsp. sugar. Garnish with the rest of the basil

3. 3

   Wash the potatoes well and cook them for about 15 minutes. Wash the rosemary, pluck off the needles and chop finely if necessary. Mix with 4 tablespoons of oil. Dab the steaks and cut the fat edges. Coat meat with 2 tablespoons of seasoning oil

4. 4

   Wash and slice the aubergine. Sprinkle with salt and leave to stand for about 15 minutes. Clean and wash the zucchini and peppers. Cut into slices or wedges. Peel and slice the onion

5. 5

   Dab aubergine dry. Spread potatoes and vegetables with the rest of the seasoning oil

6. 6

   Grill vegetables and potatoes on the hot grill, possibly in an aluminium grill tray, for approx. 10 minutes, turning more often. Grill steaks for 3-5 minutes on each side. Season everything with coarse salt and pepper and arrange

Nutrition Facts

KCAL
710 kcal

CARBS
42 g

FATS
34 g

PROTEINS
55 g