Save The first time I made grilled halloumi cheese steaks was during an impromptu summer gathering when my vegetarian friend announced she was tired of boring salads. The sizzle of that first cheese slab hitting my grill pan filled the kitchen with a tantalizing aroma that stopped conversations mid-sentence. Everyone gravitated toward the stove, wine glasses in hand, curious about the cheese that wouldn't melt but instead transformed into golden, squeaky perfection.
Last spring, I served these halloumi steaks for a Mediterranean-themed dinner on the patio, and my neighbor Kate, who swore she hated all cheese, ended up asking for seconds. The colorful vegetables created such a vibrant plate against the white patio furniture, and something about the contrast between the salty cheese and sweet balsamic-kissed vegetables sparked a dinner conversation that lasted well into the night. Somehow food always tastes better with the right company and a warm evening breeze.
Ingredients
- 400g halloumi cheese: Look for the blocks that feel slightly springy rather than rock-hard, as they tend to have the best texture when grilled.
- Bell peppers: Using both red and yellow creates not just flavor but visual appeal, something I learned after years of monochromatic cooking.
- Zucchini: Cut these slightly thicker than you think you should, as they shrink considerably when grilled.
- Red onion: Keep the wedges connected at the root end so they dont fall through the grill grates, a frustrating lesson I learned the hard way.
- Balsamic vinegar: Even a modest splash adds depth that transforms this from simple grilled items to something cohesive and intentional.
Instructions
- Prep your workspace:
- Preheat your grill to medium-high while you slice the halloumi into thick steaks about 1.5cm each. You want them substantial enough to handle without breaking.
- Make the marinade:
- In a large bowl, whisk together olive oil, balsamic, minced garlic, and oregano until it becomes a fragrant mixture that clings to your vegetables. The kitchen will start smelling like an Italian grandmother is about to serve dinner.
- Grill the vegetables:
- Lay your marinated peppers, zucchini, and onion on the hot grill, listening for that satisfying sizzle. Watch for those beautiful char marks to form before flipping, roughly 3-5 minutes per side.
- Grill the star of the show:
- Place halloumi slices directly on the clean grill grates and resist the urge to move them too soon. The magic happens in those 2-3 minutes when the exterior develops a golden crust while the inside warms through.
- Assemble your masterpiece:
- Layer the halloumi steaks on a platter, then crown them with the colorful grilled vegetables and fresh cherry tomatoes. The heat from the cheese and vegetables will slightly warm the tomatoes, creating the perfect temperature contrast.
- Final flourish:
- Scatter parsley over everything for a pop of green freshness, and serve with lemon wedges for squeezing. The citrus brightens all the flavors and cuts through the richness of the cheese.
Save A few summers ago, I made this dish for a friend going through a difficult time, not expecting much reaction beyond polite thanks. Instead, she called the next day to say the meal had been the first thing to bring her comfort in weeks. Sometimes the simplest foods carry an emotional weight we never anticipate, and now I cant grill halloumi without thinking of her face lighting up as she took that first bite, momentarily forgetting her troubles.
The Art of Grilling Halloumi
After dozens of attempts, Ive found the sweet spot for grilling halloumi is to have your grill hot enough for immediate searing but not so hot that the cheese burns before getting those gorgeous grill marks. If your halloumi sticks to the grill, your heat is likely too low, and the cheese is melting rather than searing. A clean, well-oiled grate makes all the difference between picture-perfect cheese steaks and a disappointing mess that requires scraping.
Serving Suggestions
While these halloumi steaks are substantial enough to stand alone as a main course, they truly shine alongside a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity cut through the richness of the cheese, creating a balanced plate that satisfies without overwhelming. For larger gatherings, Ive found serving these alongside warm pita bread allows guests to create impromptu sandwiches, turning an elegant dish into delightful finger food that gets people mingling.
Make It Your Own
The beauty of this recipe lies in its adaptability to whatever vegetables look freshest at your market or need using up in your fridge. My neighbor swears by adding grilled peaches in late summer, while my brother adds a sprinkle of za'atar for a more complex flavor profile. The baseline technique remains the same, but the variations can reflect the seasons or your personal pantry preferences.
- For a spicy kick, add a pinch of red pepper flakes to the marinade or drizzle with chili oil before serving.
- Turn this into a complete meal by serving over cooked quinoa or farro, which soak up all the flavorful juices.
- Make it vegan-friendly by substituting firm tofu slabs for the halloumi, marinating them first in a mixture of nutritional yeast, lemon, and olive oil.
Save This dish reminds me that good cooking isnt always about complex techniques or rare ingredients. Sometimes its simply about respecting good ingredients enough to let them shine with minimal interference.
Recipe FAQs
- → Can I make this without a grill?
Yes, a grill pan on the stovetop works perfectly. You can also use a heavy skillet over medium-high heat, though you won't get the same char marks.
- → Why doesn't halloumi melt when grilled?
Halloumi has a high melting point due to its unique production method and low acidity. This allows it to hold its shape beautifully when grilled or pan-fried.
- → Should I oil the halloumi before grilling?
No need to oil the cheese itself. Halloumi releases enough natural oils when heated. Just lightly oil your grill grates or pan to prevent sticking.
- → What can I serve alongside this dish?
Pair with warm pita bread, couscous, quinoa, or a fresh Greek salad. It also works wonderfully over mixed greens or with roasted potatoes.
- → How do I store leftovers?
Store grilled halloumi and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or enjoy cold in salads.
- → Can I prepare the vegetables ahead of time?
Yes, slice and marinate the vegetables up to 4 hours in advance. Keep them refrigerated until ready to grill for maximum convenience.