Grilled haloumi steak with greens, beurre noisette & tapenade
If you’re more of a meat eater, this is actually delicious with lamb chops instead of haloumi. However, if like me, you’re not eating too much meat nowadays, it is an absolutely stunning dish with haloumi as well!
Equipment
- cast iron grill pan
- cheese shaver or mandoline
- hand blender
Ingredients
Main
- 4 hamoumi steaks/burgers
- 1 zucchini
- 16 broccoli florets
- 200 gr haricot verts
- 75 gr butter
- (fresh) thyme
- (fresh) tarragon
- olive oil
- salt
Tapenade
- either 100 gr high quality kalamata tapenade or
- 100 gr pitted kalamata & taggia olives
- 2 wedges of sundried tomato
- 1 clove of garlic
- 2 twigs fresh parsley
- ½ tbsp capers
- 1 lemon
- high quality olive oil
- salt & pepper
Italian bread
- 1 ciabatta
Instructions
Zucchini
- Cut the zucchini lengthwise in thin slices with a mandoline or cheese shaver.
- Heat the cast iron grill pan on high heat.
- Use a silicone brush to oil the zucchini slices.
- Grill them with their full length touching the grill pan (so in several batches, don't crowd them) and by turning each slice over 3 times to create a nice # grill mark.
- Put each batch that's ready on a plate with a paper towel and grind some salt over them directly when they come out of the pan.
Broccoli and haricots
- Trim the greens if needed and cook them for 5 minutes.
Beurre Noisette
- Make beurre noisette by heating the butter in a sauce pan while continuously stirring.
- Keep stirring until te butter starts to foam and eventually turns light golden brown. You will want to take the butter off the heat when the colour is like caramel fudge.
- Add some fresh thyme and tarragon leaves and put the butter in a sauce jug, leaving any black residue in the pan.
Haloumi
- Heat the cast iron grill again.
- Brush some olive oil on the haloumi steaks and grill them, turning each slice over 3 times to create a nice # grill mark.
Tapenade
- Put all the ingredients for the tapenade except for the lemon in a hand blender. Coarsely grind them and add some lemon juice to taste. Season some more with salt and pepper if needed.
Serving
- Serve by dividing the haricots over 4 plates, put 4 broccoli florets on the side of the plate. Put the steaks in the middle and put some tapenade on it. Roll up the zucchini slices and divide over the plates. Pour some beurre noisette over the dish and put the sauce jug on the table.
- Serve with some Italian bread, like ciabatta.