Name: Chargrilled beef with baby cos, mint and haloumi
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Ingredients: 1 (about 500g) beef rump steak; 60ml (1/4 cup) olive oil; 42.00 gm fresh lemon juice; 1/2 tsp dried oregano; 2 baby cos lettuces, leaves separated, washed, dried, torn; 12 cherry tomatoes, halved; 3 qukes, halved lengthways, thinly sliced; 82.50 ml fresh mint leaves, washed, dried, torn; 250g haloumi; 2 rounds pita bread, toasted, quartered

Chargrilled beef with baby cos, mint and haloumi

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Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Delicious Greek salad with juicy steak and golden haloumi.

Ingredients:

1 (about 500g) beef rump steak
60ml (1/4 cup) olive oil
42.00 gm fresh lemon juice
1/2 tsp dried oregano
2 baby cos lettuces, leaves separated, washed, dried, torn
12 cherry tomatoes, halved
3 qukes, halved lengthways, thinly sliced
82.50 ml fresh mint leaves, washed, dried, torn
250g haloumi
2 rounds pita bread, toasted, quartered

Instructions:

Heat up a chargrill or frying pan over medium-high heat. Cook the beef for 2 minutes on each side for medium doneness, or until cooked to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes.
In a small jug, whisk together the olive oil, lemon juice, and oregano. Combine the lettuce, tomato, cucumber, and mint in a large bowl.
Cut the haloumi into 8 lengthwise pieces. Heat a chargrill or frying pan over medium heat. Cook the haloumi for 30 seconds per side or until golden brown.
Slice the beef thickly against the grain. Combine beef and haloumi with the lettuce mixture. Drizzle the dressing on top. Divide into serving bowls and serve with bread.

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