Name: Grilled Rump Steak with Potatoes and Yogurt Dip
Yield: 2 servings
Ingredients: 2 rump steaks (200 g each); 1 tbsp olive oil; 1 pinch salt; 1 pinch freshly ground pepper; 100 g lamb's lettuce; 300 g boiled jacket potatoes (waxy); 2 tomatoes; 150 g Greek yogurt (0% fat); Juice of 1/2 lemon; Aluminum foil

1

Remove the meat from the refrigerator one hour before preparation so it can reach room temperature. Lightly salt the meat and drizzle with a little olive oil.

2

Preheat the grill to 200-300 °C.

3

Place the meat on the hot grill. Once it is well seared on one side, it will easily release from the grate. Only then turn it over. For a medium steak, the core temperature should be about 55 °C (at 230 °C grill temperature, this takes approx. 12 minutes).

Preparation method

Ingredients