Grilled Cypriot Halloumi Cheese Recipe

Marinate steak

Pat the fillet steak dry with paper towels. In a bowl combine 1 tablespoon olive oil, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Rub the mixture all over the steak, place in a shallow dish, cover and refrigerate for at least 30 minutes and up to 2 hours.

Prepare lobster

If using a live lobster follow safe cooking instructions to par-cook and halve; if using pre-cooked lobster, split the half-lobster lengthwise through the shell. Brush the exposed meat lightly with 1 teaspoon olive oil, 1 minced garlic clove and a squeeze of lemon juice. Season with a pinch of salt and set aside at room temperature for 10–15 minutes before grilling.

Prepare halloumi

Slice the halloumi into 1 cm (about 3/8") thick slices. Pat dry with paper towel to remove surface moisture. Brush both sides with remaining 1 tablespoon olive oil and sprinkle lightly with 1/4 teaspoon sea salt, a pinch of smoked paprika and a scattering of dried oregano.

Preheat a grill pan or outdoor grill to medium-high (about 200–230°C / 400–450°F). Lightly oil the grates or pan. Remove steak from fridge and let sit 10 minutes to come closer to room temperature.

Grill the steak for 3–4 minutes per side for medium-rare (internal temp 52–55°C / 125–130°F), or longer to your preferred doneness. For a fillet around 2.5–3 cm thick, sear both sides and rest the steak for 6–8 minutes loosely tented in foil before slicing. While resting, reserve juices for serving.

Place halloumi slices on the grill and cook 2–3 minutes per side until golden grill marks appear and cheese is warmed through. Transfer to a plate and keep warm.

Grill the halved lobster flesh-side down for 2–3 minutes to get char marks and heat through (if pre-cooked, 1–2 minutes to warm). Flip briefly flesh-side up to baste with a little melted butter (1 tbs) and lemon juice, then remove from grill.

While grilling, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped shallot and sauté 2–3 minutes until translucent.

Add the sliced mushrooms and a pinch (about 1/2 teaspoon) of sea salt. Cook without crowding the pan, stirring occasionally, until browned and their liquid has mostly evaporated, 6–8 minutes.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Pour in 50 ml dry white wine (if using) and simmer until mostly reduced, about 1–2 minutes.

Lower the heat and stir in 150 ml heavy cream. Simmer gently for 2–3 minutes until the sauce thickens to coat the mushrooms. Stir in 2 tablespoons chopped parsley and 1 teaspoon lemon zest. Taste and adjust seasoning with salt and pepper to taste.

Slice the rested fillet steak across the grain into 6–8 even slices. Arrange slices on warmed plates alongside grilled halloumi slices and the lobster half (cut into manageable pieces if large).

Spoon a generous portion of creamy garlic mushrooms alongside the proteins and drizzle any resting steak juices lightly over the meat. Add a knob of the reserved melted butter over the lobster if desired.

Finish with a drizzle of extra virgin olive oil, scatter fresh oregano or parsley leaves and serve with lemon wedges on the side for squeezing over the lobster, halloumi and steak.