Charcoal-grilled beefsteak with grilled vegetables
2 servings
30 minutes
Grilled beef steak with vegetables is a dish that embodies the harmony of flavors and textures. The combination of tender beef and pork mince, enhanced by garlic, onion, and cheese aromas, creates a rich and juicy taste. Grilling gives the steak an appetizing crust while keeping it juicy inside. Grilled vegetables – zucchini, eggplant, and bell pepper – make an ideal accompaniment with their light smoky note revealing the depth of meat flavor. The dish is garnished with fresh herbs adding freshness and completeness to the composition. European cuisine is known for its attention to detail and balance of flavors, and this steak is a vivid example of that. It is served as a main course that pairs excellently with sauces and sides while the grilling process makes it a perfect choice for friendly and family gatherings outdoors.
1
We mix the prepared minced meat, adding finely chopped onion, crushed garlic, grated cheese, diluted demi-glace sauce, salt, and pepper. We beat the minced meat well to prevent the steak from falling apart while frying, shape it into a patty 2-3 cm thick, grease with oil, and grill until cooked.
- Ground pork: 150 g
- Onion: 20 g
- Ground beef: 150 g
- Garlic: 5 g
- Demi-glace sauce: 20 g
- Salt: 1 g
- Ground black pepper: 1 g
- Dutch cheese (Gouda/Edam): 20 g
- Vegetable oil: 20 ml
2
Cut the pepper, zucchini, and eggplant into large pieces, drizzle with oil, sprinkle with salt, and fry on both sides until al dente.
- Courgette: 30 g
- Eggplant: 30 g
- Bell pepper: 40 g
- Vegetable oil: 20 ml
- Salt: 1 g
3
We decorate the dish with fresh greens.
- Salt: 1 g
