4
Veal rump heart steak with Greek salad and chilliyoghurt
0 - 30 minutes
veal rump heart
*
grilling
barbecuing
Preparation
Take the meat an hour before preparation out of the fridge to come to room temperature, cut the rump in to 8 steaks. Grill in a grill pan or on a charcoal grill to medium.
Mix all ingredients for the Greek salad and season with olive oil, lemon juice, pepper and salt and dress on the 4 plates.
Mix the yoghurt with sriracha sauce to taste and season with salt and lime juice.
Serve with the crispy olives and warm pita breads and some fresh cut herbs to finish.
Ingredients:
- 800 gr veal rump heart
- ¼ cucumber (pealed de-seeded and in small brunoises)
- 2 tomatoes (cut in 4, de-seeded and cut in small brunoises)
- ½ bell pepper (cut in small brunoises)
- ½ red onion (cut in small brunoises)
- 100 gr feta cheese (cut in small brunoises)
- 50 gr black Kalamata olives (cut in small brunoises)
- Olive oil, fresh lemon
- Fresh oregano
- Pepper and salt to taste
- 200 gr Greek yoghurt
- Sriracha sauce
- Fresh lime
- Dried olives (black olives cut in rings and dried in 90°C (194°F) oven)
- Pita bread
- Fresh herbs (chives)
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