Grilled Rump Steak

Name: Grilled Rump Steak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 SERVINGS
Ingredients: 1 tablespoon olive oil; Salt; Freshly ground pepper; 100 g lamb's lettuce; 300 g boiled potatoes in their skins; 2 tomatoes; 1 Greek yogurt 0% fat; Juice from half a lemon; 2 aged rump steaks weighing 200 g; Aluminum foil

2 SERVINGS

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INGREDIENTS

1 tablespoon olive oil
Salt
Freshly ground pepper
100 g lamb's lettuce
300 g boiled potatoes in their skins
2 tomatoes
1 Greek yogurt 0% fat
Juice from half a lemon
2 aged rump steaks weighing 200 g

YOU WILL ALSO NEED

Aluminum foil

INSTRUCTIONS

1
Take the meat out of the fridge an hour before cooking to bring it to room temperature. Lightly salt the meat and drizzle with oil.
2
Heat the grill to 200-300 °C.
3
Place the meat on a sufficiently heated grill and let it grill. Once it's seared on one side, the meat will release from the grill on its own. Do not move it before then. Flip the meat and grill it on the other side. For a medium-rare steak, we need an internal meat temperature of around 55 °C. At a grill temperature of 230 °C, the internal meat temperature reached 55 °C in approximately 12 minutes.
4
Once the meat is done, wrap it in aluminum foil and let it rest for 10 minutes.
5
Meanwhile, place thickly sliced tomatoes and quartered boiled potatoes in their skins, drizzled with oil, on the grill.
6
Serve with a dip made from yogurt, lemon juice, salt, and a pinch of ground pepper.
7
Lightly season the steak with more salt and freshly ground pepper before serving.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlik, she creates amazing healthy recipes that are full of flair and delicious taste!