Mixed Grill with Steak and Halloumi Caprese
Clare Langan
2-4
15-20 minutes
15-20 minutes
Ingredients
Vegetable Skewers:
- 1 red onion, cut into 2” pieces
- 10 ounces brown bella mushrooms, stems removed
- 2 medium zucchini or summer squash, cut into 2” pieces
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Pasilla Chili Powder, plus more for serving
- Kosher salt
Steak:
- 1 lb skirt steak
- 2 teaspoons Ancho Chili Powder, plus more for serving
- Kosher salt
- 1 ear corn
- ½ lb sweet Italian peppers
Halloumi Caprese:
- 8 ounces halloumi cheese, drained and cut into ½ inch thick slabs
- ¼ cup extra virgin olive oil
- 1 teaspoon Guajillo Chili Powder, plus more for serving
- 1 clove garlic, smashed
- ½ pint cherry tomatoes, halved
- ½ pint cherry tomatoes, halved
- 1 large heirloom tomato, cut into thick slices
- Fresh basil, for serving
- Flaky sea salt
Directions
Preheat an outdoor grill over medium-high heat.
Prep the Vegetable Skewers: Skewer vegetables, drizzle with olive oil, Pasilla Chili and salt. Set aside.
Prep the Steak: Season steak, corn and peppers with Ancho Chili and kosher salt to taste.
Grill veggie skewers, corn, peppers and halloumi cheese for about 4 minutes on each side until charred. Set aside and tent with foil to keep warm.
Grill steak for about 3 minutes per side until internal temperature when tested with an instant read thermometer reaches 125F for medium-rare. Set aside and tent with foil to keep warm. Thinly slice steak and remove corn from cob.
To make the chili oil, heat olive oil, Guajillo Chili and garlic in a small saucepan over medium-low heat until sizzling, about 2 minutes. To assemble caprese salad, arrange grilled halloumi and tomatoes on a platter. Drizzle with Guajillo Chili oil, season with salt and top with fresh basil.
To serve: On a large platter, place veggie skewers, steak and grilled peppers. Top with corn. Serve alongside halloumi caprese. Season with more chili, to taste.