Mixed grill plate
- 2 Garlic cloves
- 3 stem (e ) Rosemary
- 8 EL Olive oil
- 3 EL lemon juice
- crushed colored pepper
- 4 Rump steaks (approx. 150 g each)
- 4 Butterfly pork steaks (approx. 200 g)
- 4 slices Breakfast bacon (approx. 10 g each)
- 4 slices Gouda cheese (approx. 15 g each)
- 4 stem (s) oregano
- 2 fine, brewed sausages (approx. 140 g each)
- 2 green peppers (approx. 200 g each)
- 2
medium-sized red onions - Salt
- 1 (approx. 150 g) lettuce
- 2 Tomatoes (approx. 100 g each)
- 1 medium-sized onion
- 3 EL span> White wine vinegar
- 1-2 TL medium hot mustard span>
- pepper li>
- 1 pinch Sugar
- fresh herbs, lemon wedges and garlic bulbs
- 10 wooden skewers li>
- 8 Wooden skewers (approx. 20 cm long)
75 minutes
light
- 1.
- Peel the garlic and cut into fine slices. Wash rosemary, pat dry and finely chop. Mix together 5 tablespoons of oil, garlic, rosemary, lemon juice and colored pepper. Wash rump steaks, pat dry and marinate in them for approx. 20 minutes. In the meantime, wash the butterfly steaks and pat dry. Wash the oregano, pat dry and remove the leaves from the stems. Place 1 slice of bacon and cheese on the inside of each steak. Spread the oregano leaves on top. Fold it up and secure it with a wooden skewer. Cut the sausages into pieces approx. 2 cm long. Clean and wash the peppers and cut into pieces. Peel the red onions and cut into wedges. Place the sausage, pepper and onion wedges alternately on the wooden skewers. Dab the rump steaks a little and grill on the hot grill for 2-4 minutes per side. Season the rump steaks with salt and drizzle with the remaining marinade. Place the butterfly steaks in a grill tray and grill for 5-6 minutes on each side. Grill the sausage skewers for 6-8 minutes. Clean the lettuce, wash it, pat dry and tear into bite-sized pieces. Wash, clean and slice tomatoes. Peel the onion and cut into rings. Mix the lettuce, tomato slices and onion rings together. Mix the vinegar, mustard, salt and pepper together. Beat in 3 tablespoons of oil. Add a pinch of sugar to taste. Drizzle the sauce over the salad. Arrange the grilled meat on a plate. Serve garnished with fresh herbs, lemon wedges and garlic bulb. A sour cream dip and ciabatta tastes good with it
1 person approx.:
- 570 kcal
- 2390 kJ
- 63 g protein
- 33 g fat
- 5 g carbohydrates li>
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