Grilled Steak with Vegetables

Ingredients

• 1 eggplant
• Salt
• 1 Zucchini
• 2 red bell peppers
• 8 small firm potatoes (triplets)
• 1 onion
• 2 Tomatoes
• 2 Garlic cloves
• 2 sprigs thyme
• 1 sprig rosemary
• 3 tbsp Lemon juice
• 4 tbsp olive oil
• Pepper
• 4 beef steaks (about 180 g each)

Instructions

1. 1.

   Wash, trim and slice the eggplant into 1-2 cm thick cross‑sections. Salt and let soak in water for about 10 minutes. Pat dry and cut into cubes. Wash, trim and cube the zucchini. Wash, halve, trim and cut the bell peppers into ~4 cm wide strips. Wash and halve or quarter the potatoes. Peel, quarter and separate the onion into individual leaves. Wash tomatoes, remove stems and split into wide strips. Peel garlic and grate finely with a pinch of salt. Shake thyme, dry and pick off leaves; mix with garlic and 2 tbsp lemon juice and 3–4 tbsp oil. Combine all vegetables with the seasoning oil, season with salt and pepper, and grill on a sheet (or aluminum tray) for about 10 minutes, turning occasionally.

2. 2.

   Grind steaks, season with salt and pepper, drizzle remaining oil, and grill both sides to desired doneness for 6–8 minutes. Let rest a few minutes before slicing. Serve grilled steak with vegetables.