Grilled steak, haloumi and vegetable stacks
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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