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🍽️ Grilled rump steak with stuffed zucchini rolls

417 kcal · 30 min · 4 servings

Ingredients

• 4 rump steaks (à 180 g)
• 1 large zucchini
• 250 g yogurt (10% fat)
• 1 garlic clove
• 1 tbsp lemon zest
• 1 tbsp parsley (finely chopped)
• salt
• pepper (freshly ground)
• olive oil
• red pepper

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini lengthwise into thin slices.
3. 3. Grill the zucchini slices on the tabletop grill until golden brown on both sides.
4. 4. Brush one side of the grilled zucchini slices with a little oil.
5. 5. Season the oiled side with salt and pepper.
6. 6. Peel the garlic.
7. 7. Press the garlic into the yogurt.
8. 8. Stir one tablespoon of oil into the yogurt.
9. 9. Add the lemon zest to the yogurt.
10. 10. Mix the parsley into the yogurt mixture.
11. 11. Grill the rump steaks on the tabletop grill for two to three minutes on each side.
12. 12. Drizzle each steak with one tablespoon of olive oil.
13. 13. Season the steaks with salt and plenty of pepper.
14. 14. Plate the steaks.
15. 15. Roll up the zucchini slices to form a small pocket.
16. 16. Secure the zucchini rolls with a wooden skewer.
17. 17. Place the zucchini rolls next to the steaks on the plate.
18. 18. Fill the zucchini rolls with the yogurt mixture.
19. 19. Sprinkle the dish with red pepper.
20. 20. Serve the steak.
21. 21. Drizzle the steaks with fresh lemon juice if desired.

Nutrition per serving

• kcal: 417
• Protein: 48 g · Fett/Fat: 23 g · Carbs: 5 g