Pan-seared halloumi steaks are golden, crispy, and irresistibly savory, perfectly complemented by a glossy balsamic glaze that adds a hint of sweetness and tang. This quick yet elegant dish is ideal as an appetizer, side, or light main course, offering a Mediterranean-inspired balance of salty and sweet.
Why You’ll Love This Recipe
- Halloumi is naturally salty and firm, making it ideal for high-heat searing without melting
- The balsamic glaze elevates the dish with its rich, sweet-acidic contrast
- Quick and easy to prepare — ready in under 20 minutes
- Requires minimal ingredients while delivering maximum flavor
- Versatile: serve it as a starter, with salads, or as part of a mezze spread
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Halloumi cheese, sliced into thick steaks
- Olive oil (for searing)
- Balsamic vinegar
- Honey or maple syrup
- Garlic, minced
- Fresh thyme or rosemary (optional)
- Freshly ground black pepper
- Optional garnish: microgreens or chopped nuts
Directions
- Pat the halloumi slices dry with a paper towel to remove excess moisture.
- Heat a nonstick or cast-iron skillet over medium-high heat and add a splash of olive oil.
- Place the halloumi slices in the skillet and sear for 2–3 minutes on each side, or until golden brown and slightly crispy. Remove from pan and set aside.
- In the same pan, reduce heat to medium. Add a bit more olive oil if needed, then sauté minced garlic for 30 seconds until fragrant.
- Pour in the balsamic vinegar and honey (or maple syrup). Let the mixture simmer, stirring frequently, until it reduces into a glossy glaze (about 2–3 minutes).
- Return the seared halloumi to the pan and coat with the glaze, letting it heat through for another minute.
- Remove from heat and plate immediately, spooning any remaining glaze over the top.
- Garnish with fresh herbs, microgreens, or a sprinkle of black pepper.
Servings and timing
Serves: 2–4
Total time: 15–20 minutes (5–10 minutes prep, 10 minutes cooking)
Variations
- Add a pinch of chili flakes to the glaze for a spicy kick
- Incorporate a splash of orange juice or zest into the balsamic glaze for citrusy brightness
- Serve over a bed of arugula or spinach for a light salad meal
- Layer onto toast or flatbread with roasted vegetables for a Mediterranean sandwich
- Add toasted walnuts or pine nuts for crunch
Storage/reheating
- Best enjoyed fresh, as halloumi is at its peak texture and flavor right after searing
- If storing leftovers, keep them in an airtight container in the fridge for up to 2 days
- Reheat in a skillet over medium heat for 2–3 minutes on each side until warmed through — avoid microwaving, which can turn the cheese rubbery
- Glaze can be made ahead and refrigerated separately for up to 1 week
FAQs
What is halloumi cheese?
Halloumi is a semi-hard, brined cheese traditionally made from sheep’s and goat’s milk. It has a high melting point, making it ideal for grilling or searing.
Can I use another type of cheese?
Halloumi is unique in its texture, but grilling cheese, paneer, or even firm tofu can be used as alternatives.
Is this dish vegetarian?
Yes, as long as the halloumi used is made without animal rennet (check the label).
Can I bake the halloumi instead of pan-searing?
Yes. Bake at 200°C (400°F) for 10–12 minutes, flipping halfway through for even browning.
How thick should the halloumi slices be?
Slices should be around 1–1.5 cm (about ½ inch) thick to hold their shape during cooking.
Can I make the glaze ahead of time?
Yes. Store it in the refrigerator and reheat gently before serving.
What sides go well with this dish?
Roasted vegetables, couscous, grain salads, crusty bread, or a fresh green salad are all great accompaniments.
Can I use maple syrup instead of honey?
Yes. Maple syrup adds a slightly different depth of sweetness and is perfect for vegan adaptations (with vegan halloumi).
Why is my halloumi rubbery?
Overcooking or microwaving can make halloumi tough. Aim for a golden crust and soft interior.
Is halloumi gluten-free?
Halloumi itself is naturally gluten-free, but always check the packaging for any additives or flavorings.
Conclusion
Pan-Seared Halloumi Steaks in Sweet Balsamic Glaze is a simple yet elegant dish that marries salty, creamy cheese with a rich, tangy-sweet glaze. Whether served as a starter, side dish, or part of a larger meal, it delivers bold Mediterranean flavors in just minutes. Ideal for both everyday cooking and entertaining, it’s a recipe you’ll turn to whenever you want something quick, distinctive, and deeply satisfying.
PrintPan-Seared Halloumi Steaks in Sweet Balsamic Glaze
Thick slices of halloumi cheese pan-seared to golden perfection and finished with a sweet, tangy balsamic glaze. A quick and elegant vegetarian dish that’s perfect as a main or appetizer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 8 oz halloumi cheese, sliced into 1/2-inch thick steaks
- 1 tbsp olive oil
- Freshly ground black pepper to taste
- For the Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard (optional)
Instructions
- In a small saucepan, combine balsamic vinegar and honey (and Dijon mustard if using). Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
- Pat the halloumi slices dry with paper towels to remove excess moisture.
- Heat olive oil in a non-stick or cast-iron skillet over medium-high heat.
- Add halloumi steaks and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer to a plate and drizzle with the warm balsamic glaze.
- Sprinkle with freshly ground black pepper and serve immediately.
Notes
- Serve with a side salad, roasted vegetables, or crusty bread for a complete meal.
- Halloumi doesn’t melt, making it ideal for searing or grilling.
- Adjust the sweetness of the glaze to taste by using more or less honey or maple syrup.
Nutrition
- Serving Size: 1 halloumi steak with glaze
- Calories: 310
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 60mg