Grilled Halloumi Cheese Steak (Printable)

Thick halloumi slices grilled to golden perfection and topped with charred vegetables, fresh tomatoes, and herbs in this easy Mediterranean main.

# What You'll Need:

→ Cheese

01 - 400 g halloumi cheese, sliced into 1/2 inch thick steaks

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 small zucchini, sliced into rounds
05 - 1 small red onion, sliced into wedges
06 - 1 cup cherry tomatoes, halved

→ Marinade & Dressing

07 - 2 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 clove garlic, minced
10 - 1 tsp dried oregano
11 - Salt and black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add the bell peppers, zucchini, and red onion; toss to coat.
03 - Grill the vegetables for 3-5 minutes per side, or until tender and lightly charred. Remove and set aside.
04 - Place the halloumi slices on the grill. Grill for 2-3 minutes per side until golden and grill-marked.
05 - Arrange the grilled halloumi steaks on a serving platter. Top with the grilled vegetables and scatter cherry tomatoes over the top.
06 - Garnish with fresh parsley and serve immediately with lemon wedges.

# Expert Hints:

01 -
  • It delivers all the satisfaction of a steak dinner without any meat, and even carnivores ask for seconds.
  • The prep is so quick you can have dinner on the table in under half an hour, perfect for weeknight wins.
  • Halloumi holds up beautifully on the grill, giving you those gorgeous char marks every single time.
  • The combination of smoky vegetables and salty cheese feels like Mediterranean summer on a plate.
02 -
  • Don't skip preheating the grill properly, because a hot surface is what gives you those crispy edges without the cheese sticking.
  • Pat the halloumi dry with paper towels before grilling, as excess moisture will cause it to steam instead of sear.
  • Let the vegetables marinate for at least 5 minutes if you have time, it makes a noticeable difference in flavor.
03 -
  • Use a fish spatula or thin metal spatula to flip the halloumi, it slides under cleanly and prevents tearing.
  • If your grill grates are wide, lay down a piece of foil with holes poked in it to keep smaller vegetable pieces from falling through.
  • A quick brush of honey mixed with a pinch of chili flakes over the halloumi in the last 30 seconds of grilling adds an addictive sweet heat.
Go Back