Grilled eggplant and zucchini salad with rump steak

Ingredients for 4 servings:

• 2 eggplant(s)
• 3 zucchinis
• 2 red bell peppers
• 100 g mushrooms, small
• 750 g rump steak(s) or sirloin steak(s), in one piece
• 2 onions
• 40 g sprouts (snow pea sprouts)
• 3 tbsp salt
• 6 tbsp olive oil
• 2 tbsp lemon juice
• 3 tbsp basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the dish is prepared entirely on the grill

Halve the eggplants lengthwise and cut into 1 cm wide strips. Sprinkle the strips with salt and let them sit. Then rinse and dry. Cut the zucchini into 2 cm pieces and the bell peppers into 2 cm long strips. Halve the mushrooms. Slice the onions into thick rings. Mix all ingredients in a bowl with olive oil and lemon juice, cover, and let stand at room temperature for 30 minutes. Remove any fat and tendons from the meat. Grill the meat in one piece on a grill over high heat until medium-rare on both sides. Place on a platter, cover with foil, and let cool slightly. Then cut into thin slices. Remove the vegetables from the marinade and grill until lightly browned and al dente. This takes about 5 minutes. Arrange the snow pea sprouts on a platter, arrange the vegetables on top, and top with the meat. Garnish with basil strips and serve immediately. Tip: The snow pea sprouts can be replaced with a salad (e.g., arugula).