Save on Pinterest The sizzle of halloumi hitting my grill pan brings me straight back to that summer evening when I improvised dinner after the power went out. With only the gas stove working and the fridge slowly warming, I grabbed the halloumi I'd been saving and some vegetables needing to be used. The kitchen filled with the most incredible aroma as the cheese caramelized, and what started as a practical solution became an instant favorite in our household.
Last month when my vegetarian cousin visited from overseas, I wanted to make something substantial that would impress her but still feel casual. I served these halloumi steaks on our patio as the sun was setting, and she immediately took photos before taking her first bite. Her eyes widened as she tasted the combination of the salty cheese with the sweet, charred vegetables, and she asked for the recipe before we even finished eating.
Ingredients
- Halloumi cheese: Look for blocks that feel firm and springy when pressed, and if possible, choose one made with sheep and goat milk for that authentic tangy flavor.
- Bell peppers: The combination of red and yellow not only adds vibrant color but each has a slightly different sweetness that complements the salty cheese perfectly.
- Cherry tomatoes: I leave these fresh rather than grilling them so they burst with juicy brightness against the warm, grilled elements.
- Balsamic vinegar: The touch of acidity and sweetness transforms an ordinary marinade into something that caramelizes beautifully on both the vegetables and cheese.
Instructions
- Prepare your grill station:
- Preheat your grill or grill pan until its properly hot - you should hear an immediate sizzle when you flick water onto the surface.
- Marinate those veggies:
- Whisk together the olive oil, balsamic, garlic and oregano until it becomes a fragrant dressing. Toss your peppers, zucchini and onion in this mixture until every piece is glistening.
- Get those grill marks:
- Lay the vegetables across your hot grill surface, listening for that satisfying sizzle. Give them time to develop char marks before flipping, about 3-5 minutes per side.
- Transform the halloumi:
- Pat the halloumi slices dry with paper towels to prevent sticking. Place them on the hot grill and watch as they turn golden and develop those beautiful crosshatch marks.
- Create your masterpiece:
- Arrange the golden halloumi steaks as the base layer on a serving platter. Top with a colorful jumble of grilled vegetables and scatter fresh cherry tomatoes over everything.
- Finish with flair:
- Sprinkle the chopped parsley from a height to distribute it evenly. Set lemon wedges around the edges for guests to squeeze over their portions.
Save on Pinterest I remember watching my neighbor, an elderly Greek woman, peer over our shared fence as I was grilling this dish last summer. She nodded approvingly at my technique and later brought over a small bottle of her family olive oil as a gift, saying it would elevate the dish even further. She was right, of course, and now whenever I make halloumi steaks, I think of her wisdom passed over that garden fence.
Making It a Complete Meal
While these halloumi steaks are substantial on their own, they pair beautifully with a simple grain dish. Ive found that warm pita bread or a light quinoa salad dressed with lemon juice creates a perfect balance. The key is choosing something that complements without competing with the star of the show - that golden, grilled halloumi.
Wine Pairing Suggestions
The saltiness of halloumi meets its match in crisp, acidic wines. One evening when friends dropped by unexpectedly, I opened what happened to be in the fridge - a bottle of Sauvignon Blanc that was just chilled enough. The bright, citrus notes cut through the richness of the cheese while complementing the char on the vegetables perfectly, making it my go-to pairing ever since.
Troubleshooting Your Grilling
The first time I made this for a dinner party, my grill wasnt quite hot enough, and the halloumi melted rather than searing. Now I always ensure my grill surface is properly preheated before adding anything to it, especially the cheese.
- If you notice your halloumi sticking to the grill, your grill likely isnt hot enough or needs a light brushing of oil on the grates themselves, not the cheese.
- For those without an outdoor grill, a cast-iron grill pan on high heat works wonderfully, just open windows to handle the smoke.
- Resist the urge to move the halloumi too early - it needs time to develop a proper crust before being flipped.
Save on Pinterest This grilled halloumi cheese steak has become my reliable impressive-yet-easy option for gatherings where I want to spend time with guests instead of being stuck in the kitchen. The sizzle of the cheese hitting the hot grill always draws everyone to gather around, wine glasses in hand, ready for the first delicious bite.
Recipe Questions & Answers
- → Can I prepare the halloumi ahead of time?
Yes, you can slice the halloumi and marinate the vegetables a few hours in advance. Keep the cheese refrigerated and bring to room temperature briefly before grilling for even cooking.
- → What vegetables work best as substitutes?
Eggplant, mushrooms, asparagus, and artichoke hearts are excellent alternatives. Slice them similarly and follow the same grilling time, adjusting based on thickness and moisture content.
- → How do I prevent the halloumi from sticking to the grill?
Ensure your grill is well-oiled and preheated to medium-high heat. Pat the halloumi slices dry before grilling, and avoid moving them constantly. Let them develop grill marks before flipping.
- → What wine pairs well with this dish?
Crisp Sauvignon Blanc, chilled rosé, or a light Pinot Grigio complement the grilled flavors and fresh vegetables beautifully. The acidity cuts through the richness of the cheese.
- → Is this suitable for dairy allergies?
No, halloumi is a dairy cheese and this dish is not suitable for those with milk allergies. Always check labels as some varieties may contain cow's milk in addition to sheep or goat milk.
- → Can I make this indoors without a grill?
Absolutely. Use a grill pan or cast-iron skillet over medium-high heat. The vegetables and cheese will develop similar char marks and flavors when cooked this way.