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🍽️ Grilled Beef Steaks with Fresh Relish

486 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 2 tbsp olive oil
• 1 splash red wine
• 200 g chunky tomatoes
• 1 tsp honey
• 1 tbsp balsamic vinegar
• 1 eggplant
• 1 zucchini
• 1 carrot
• 2 onions
• 4 tbsp olive oil
• 4 steaks (approx. 160 g each)
• salt
• rosemary (for garnish)

Instructions

1. 1. Peel the onion and chop it into coarse cubes.
2. 2. Coarsely crush the peppercorns and juniper berries in a mortar.
3. 3. Heat oil in a pan and sauté the onions, pepper, and juniper berries for 2 to 3 minutes.
4. 4. Deglaze the mixture with red wine.
5. 5. Add the tomatoes.
6. 6. Let the relish simmer for about 10 minutes, stirring occasionally.
7. 7. Season with honey and balsamic vinegar.
8. 8. Let the relish cool down completely.
9. 9. Wash the eggplant and zucchini.
10. 10. Slice the zucchini lengthwise.
11. 11. Slice the eggplant crosswise.
12. 12. Sprinkle the vegetables with salt and let them sit for 10 minutes to draw out moisture.
13. 13. Pat the vegetables dry.
14. 14. Peel the carrots and the onions.
15. 15. Halve the onions.
16. 16. Slice the carrots into thick rounds.
17. 17. Blanch the carrots and onions for approx. 2 minutes in salted water (cook briefly in boiling water).
18. 18. Rinse the vegetables with cold water and let them drain.
19. 19. Toss the vegetables with 3 to 4 tablespoons of olive oil.
20. 20. Grill the vegetables slowly for about 5 minutes on each side.
21. 21. Brush the beef steaks with the remaining oil.
22. 22. Grill the steaks for 3 to 6 minutes, depending on your preference.
23. 23. Serve the steaks on top of the grilled vegetables.
24. 24. Top with the cooled relish.

Nutrition per serving

• kcal: 486
• Protein: 47 g · Fett/Fat: 28 g · Carbs: 10 g