Grilled rump steak with marinated grilled vegetables on 05.07.2025

For the vegetables, prepare the grill for medium direct heat. Cut the peppers in half lengthways. Peel the cucumber, cut in half lengthways and remove the seeds with a spoon. Clean the spring onions and mushrooms. Mix the peppers, cucumber, spring onions and mushrooms on a baking tray with 2 tbsp oil, salt and pepper. Roughly tear the dill.

Roughly chop the capers. Peel and finely grate the garlic. Finely chop the chives. Mix the capers, garlic, chives, remaining oil (3 tbsp), 1 tbsp caper pickling liquid and vinegar and season with Worcester sauce, salt and pepper.

Grill the peppers and cucumber on the grill for 8 to 10 minutes, turning frequently. Halfway through the grilling time, add the mushrooms and spring onions to the grill and grill, turning once. Cut the cucumber into large pieces, mix with the rest of the grilled vegetables and the caper marinade and keep warm.

For the hollandaise sauce, heat the butter in a pan until lightly browned and set aside. Mix the egg yolks with 1 tbsp water in a metal bowl until smooth, add the wine and whisk over steam until creamy. Remove from the steam and stir in the brown butter, first drop by drop, then in a thin stream. Roughly chop the green pepper and add to the sauce. Season with salt and keep warm.

Rinse the steaks in cold water, pat dry, season with salt and pepper. Grill over a medium to high heat for 6 to 8 minutes, turning once. Halfway through the grilling time, grill the pita bread and also turn once.

Serve the steaks with the vegetables and sprinkle with dill. Serve with hollandaise sauce and pita bread.