Rump steak with grilled vegetables

Name: Rump steak with grilled vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Aubergine; 1 Courgette; 1 red and yellow pepper; 5 Stem(s) Rosemary; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 4 Rump steaks (approx. 250 g each); 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Aubergine
1 Courgette
1 red and yellow pepper
5 Stem(s) Rosemary
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
4 Rump steaks (approx. 250 g each)
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and slice the aubergine. Clean, wash and slice the zucchini lengthwise into thicker slices. Halve, clean, wash and cut the peppers into thick strips.
2
Wash the rosemary, dab dry and, except for something to garnish, pluck coarsely. Peel the garlic, halve 1 clove of garlic and finely dice 1 clove. Rub the grill pan with oil and halved garlic cloves.
3
Fry the vegetables, rosemary and halved garlic cloves in portions while turning for 2-3 minutes. Season with salt and pepper. Take out and mix with 3 tbsp. oil and finely diced garlic and place on a baking tray.
4
Keep warm in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Wash the meat, dab dry and season with salt. Coat each steak thinly with 1/4 teaspoon of oil. Fry in a hot grill pan for 3-4 minutes on each side.
5
Remove meat from the pan, season with pepper and wrap in aluminium foil. Let it rest for a short time. Arrange grilled vegetables and rump steaks on plates. Baguette tastes good with them.