Rumpsteak with Zucchini Rolls
Rumpsteak with zucchini rolls is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 rump steaks (180 g each)
- 1 large zucchini
- 250 g yogurt (10% fat)
- 1 Garlic clove
- 1 tbsp lemon zest
- 1 tbsp finely chopped parsley
- Salt
- freshly ground pepper
- olive oil
- red pepper flakes
Instructions
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1.
Wash the zucchini and slice it lengthwise into thin strips. Grill both sides on a tabletop grill until golden brown. Brush the grilled zucchini slices with a little oil on one side and season with salt and pepper. Peel the garlic and press it into the yogurt. Mix this with 1 tbsp oil, lemon zest, and parsley.
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2.
Grill each steak on the tabletop grill for 2-3 minutes per side, then drizzle with 1 tbsp olive oil and season with salt and generous pepper. Plate the steaks.
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3.
Roll the zucchini around the steak so that you can stuff it slightly. Secure with a wooden skewer. Place the stuffed steak on the plate and fill with yogurt. Sprinkle with red pepper flakes and serve. Optionally drizzle fresh lemon juice over the steaks.
