In diesem Rezept zeigen wir Ihnen, wie Sie mit einer Plancha auf dem Gasgrill eine köstliche Steak-Gemüse-Pfanne zubereiten können. Die Kombination aus saftigem Steak und frischem Gemüse wird mit einer leckeren Marinade verfeinert, die das Gericht perfekt abrundet. Mit der Plancha gelingt das Gericht besonders gut und schnell - alles dabei für ein leckeres Grill-Erlebnis!

Alles dabei! Steak-Gemüse-Pfanne von der Plancha auf dem Gasgrill | Rezept + Marinade

Welcome to this new video at Meet and Greet, where today we will be making a new plant-based recipe of steaks with vegetable sides. This perfect combination of flavors creates a fantastic fusion menu that is neither a vegetarian nor meat-eater’s meal but rather a harmonious melding of both. In this video, we will be showing you how to prepare this dish with which herbs and marina will blend perfectly.

Let’s begin by taking a look at the grill behind me. We’ll need to start by burning off any leftover residue from the previous grilling session. While the grill heats up, we will prepare all of our ingredients. You can find the exact measurements for the ingredients for any number of people as usual below the video and on our website as a PDF.

We’ll be starting with the main ingredient, which is a steak. You’ll need about one steak per person, and it should be approximately two to three fingers thick. Our side dishes include potatoes, peppers, and curry. You’ll need to slice the potatoes to half a centimeter thick, cut the peppers into appropriate-sized pieces, and the onions into rings or small pieces.

We’ll explain the ingredients for the marinade shortly. First, let’s start with the potatoes. For a gas grill, turn on three burners, or four if you have them. Place them at the edge of the grill and have at least two burners under the grill grates. This positioning will keep the plancha directly above the flame.

Spread a little oil or fat over the grill grates, then add the potato slices one by one to ensure that each slice is in perfect contact with the grates. This tip is essential to achieve a good sear on each potato slice.

The more uniformly you slice the ingredients, the more evenly they will cook. However, evenly slicing potatoes can be challenging. One solution is to take advantage of your gas grill by placing the thickest pieces over the hottest part of the flame, the back third of the grill. The thinner slices should be placed in front.

Once the potatoes are grilled, we will add the onions and peppers. We’ll cook them until they get some grill marks and a bit of char on them. Next, we’ll turn off the burners under the plancha and set the side burners to medium to low heat to avoid overcooking.

Our steaks will not be cooked on the hot plancha. Instead, we’ll cook them on the other side of the grill, where indirect heat will cook them gently. By doing this, the vegetables beneath the steaks will absorb the flavors from the meat’s juices, enhancing the taste.

For the marinade, we’ll need 100 milliliters of any plant-based oil, a tablespoon of mustard, a teaspoon of honey, a bunch of chopped parsley, salt, and pepper. You can use any marinade you like, but making your own is a great way to add flavor to the dish.

Once the vegetables are cooked and the steaks have been placed on the cooler side of the grill, spread the marinade over the steaks, allowing the juices to permeate the meat and vegetables. Cover the grill with the lid, aiming to maintain a temperature of around 120 degrees Celsius.

Before we finish, we’d like to remind you that the quality of your knife is crucial when preparing your ingredients. We recommend that you use a sharp and precise knife-like one from our series for better results.

In conclusion, we hope you enjoy this recipe of steaks with vegetable sides. Its combination of flavors will leave you begging for more, and by following these easy steps, you will be able to replicate the dish effortlessly. Enjoy!
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