The most amazing in the summer? Grilling! Yes, ok - blue sky, swimming in the lake or the sea, warm nights in the open air, ice cold chilled drinks and a lot of spaghetti ice cream are of course also pretty good. But grilling is simply the epitome of summer for me! Always, Because the smallest barbecue can become a great outdoor kitchen. On the balcony or on the lawn - you throw a few simple ingredients on the grill, stirs a little salad and a salsa and has a short time later a really fantastic home-cooked food on the plate. Or how does steak and zucchini from the grill with green salsa and spicy crunchy crumbs sound to you? Fresh, light and spicy, the whole thing was finished in rapid 15 minutes on my pink balcony grill. The man by my side was definitely blown away. And that is always a very good (if not the best of all) signs.
Before you throw yourself on the hot grill, prepare the green salsa and the spicy crunchy crumbs. In case of doubt, this also works quite simply in a camping kitchen: a big knife and a pan - that's all it takes. Salsa and crumbs stay exemplary at room temperature for several hours. And by the way, we ensure that we have all the flavors with our fantastic food: sweet, sour, salty and a hint of spiciness. The Asians believe that eating can only be satisfying if all the components of our sense of taste are served in one dish. And who really wants to contradict them now?
For the decisive touch of sweetness with the spicy crunchy crumbs again makes my good buddy, the Canadian maple syrup. So to speak "my brother in crime" , if it should be really delicious in the kitchen. A spoon of natural sugar alternative brings a delicate touch of caramel flavor - always a blast just for hearty dishes!
And to avoid misunderstandings (I recently had a very illuminating conversation with my friend Anika on the subject, who reported her slight doubt because her little daughter is strictly insisting on taking a spoonful of maple syrup into the home-cooked porridge in the morning): Canadian maple syrup is not artificially flavored syrup, as we know from this newfangled coffee drunk, for example. There is only a random name similarity. In fact, it is a completely natural product made from the pure sap of the maple tree without any added sugar, colorings or flavors. The great taste is achieved only by caramelizing during cooking. So no reason for a bad conscience, no. And plenty of room for delicious food - sweet or savory.
Incidentally, you can find more information about the product and many tasty recipes on the homepage of Ahornsirup from Canada .
So, my dear, hungry crickets and grillettos - you desperately need more green salsa and spicy Kunsper crumbs in your life. And steak. And zucchini. With maple syrup. Alright?
Ran to the grill. And have it delicious! ღ
The recipe for grilled steak and zucchini with green salsa and spicy crunchy crumbs
Ingredients for 2 servings:
- 1 bunch of broad leaf parsley
- 1 bunch of coriander
- 2 scallions
- 1 garlic clove, pressed
- 3 tablespoons lime juice
- 1 tablespoon maple syrup
- 1-2 tablespoons olive oil
- 1 tsp butter
- 1 red chillies, finely chopped
- 1 tbsp maple syrup
- 2 generous tablespoons (Japanese bread crumbs)
- ( or 1 piece of old white bread roughly shredded)
- 1 rump steak, about 250g (like organic or grazing)
- 2 medium-sized zucchini, sliced lengthwise
- 1 tablespoon olive oil
Salt pepper
That's how it works:
For the green salsa herbs and spring onions in the lightning chopper or with a large knife not too fine chop. Stir in a bowl with garlic, lime juice, maple syrup and olive oil. Season with salt and pepper and let it simmer until served.
For the savory crunchy crumbs melt the butter in a nonstick skillet. Fry the chopped peppers for three minutes. Add the maple syrup to the chili butter in the pan. Add the panko (or coarse bread crumbs), stir well and sauté until the crumbs are nicely crispy and slightly browned.
Grill the rump steak on the hot grill from both sides until the desired degree of cooking is achieved (for me it is like medium). Remove the meat from the grill and let it rest covered.
Rub the zucchini slices very thinly with olive oil and grill on the hot grill on both sides for 2-3 minutes.
Arrange the zucchini slices on plates. Remove the rump steak from the fat, cut into strips and arrange on the zucchini. Season with salt and pepper. Top meat and zucchini with plenty of green salsa and garnish with the crunchy crumbs. [/ Column]
Tips:
Salsa and crunchy crumbs can also be wonderfully prepared before the actual barbecue and kept loosely covered at room temperature.
If you do not have a grill at your disposal, you can also cook it in the pan. For the meat then add a little butter or olive oil to the pan.
Grilled steak and zucchini with green salsa and crunchy crumbs can also be served in a fantastic cold buffet or brunch. Then just arrange everything together on a nice plate and hand the crumbs separately.
INGREDIENTS
- 1 bunch of broad-leaved parsley
- 1 bunch of coriander
- 2 spring onions
- 1 garlic clove, pressed
- 3 tablespoons lime juice
- 1 tablespoon of maple syrup
- 1-2 tbsp olive oil
- 1 tsp butter
- 1 red pepper, finely chopped
- 1 tablespoon of maple syrup
- 2 generous EL Panko (Japanese breadcrumbs)
- (or 1 piece of old white bread roughly shredded)
- 1 rump steak, about 250g (like organic or grazing)
- 2 medium-sized zucchini, sliced lengthwise
- 1 tbsp olive oil
Salt pepper
THAT'S HOW IT WORKS
For the green salsa herbs and spring onions in the lightning chopper or with a large knife not too fine chop. Stir in a bowl with garlic, lime juice, maple syrup and olive oil. Season with salt and pepper and let it simmer until served.
For the savory crunchy crumbs melt the butter in a nonstick skillet. Fry the chopped peppers for three minutes. The maple syrup to the chili butter i stir the pan. Add the panko (or coarse bread crumbs), stir well and sauté until the crumbs are nicely crispy and slightly browned.
Grill the rump steak on the hot grill from both sides until the desired degree of cooking is achieved (for me it is like medium). Remove the meat from the grill and let it rest covered.
Rub the zucchini slices very thinly with olive oil and grill on the hot grill on both sides for 2-3 minutes.
Arrange the zucchini slices on plates. Cut the rump steak into strips and arrange on the zucchini. Season with salt and pepper. Top meat and zucchini with plenty of green salsa and garnish with the crunchy crumbs.
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