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Photo of Grilled steak, haloumi and vegetable stacks by WW

Grilled steak, haloumi and vegetable stacks

11
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Don’t fill your plate, stack it high! Yummy flavours and awesome colours make this dish loads of fun.

Ingredients

Orange sweet potato (kumara)

200 g, cut into 1cm thick slices

Fresh flat-leaf parsley

⅓ cup(s), chopped

Garlic

1 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)

Zucchini

1 medium, cut diagonally into 1cm thick slices)

Red capsicum

1 medium, quartered

Mushrooms

4 whole, portobello

Beef scotch fillet (rib eye), raw

400 g, (Buy 500g) fat-trimmed

Haloumi cheese

100 g, thickly sliced

Instructions

  1. Boil, steam or microwave sweet potato slices until just tender. Drain.
  2. Meanwhile, combine parsley, garlic, rind, juice and half the oil in a small bowl. Set dressing aside.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Combine potato, zucchini, capsicum, mushrooms and remaining oil in a large bowl. Cook, turning occasionally, for 5–6 minutes or until browned and tender.
  4. Meanwhile, season steaks with salt and pepper. Cook for 2–3 minutes each side or until cooked to your liking. Cook haloumi for 1–2 minutes each side or until golden.
  5. Top steaks with potato, mushrooms, capsicum, zucchini and haloumi. Serve drizzled with dressing.

Notes

SERVING SUGGESTION: Rocket leaves, drizzled with lemon juice.

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