Veal steak with herb marinade

Veal steak with herb marinade

Total: 2 hr 40 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / people: 405 kcal
, Fat: 21 g
, Carbohydrate: 18 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


50 g dried tomatoes in oil, finely chopped
1 organic lemon, grated zest and the juice
2 tbsp liquid acacia honey
1 garlic clove, pressed
½ bunch oregano, finely chopped
½ bunch marjoram, finely chopped
4 veal steaks *-*

Salsa and salad

50 g pitted green olives, finely chopped
800 g tomatoes, sliced
salt to taste
a little pepper

Charcoal/gas/electric grill

¾ tsp salt
a little pepper
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How it's done

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Place 5 tbsp of oil from the dried tomatoes in a bowl. Add the lemon zest and juice, honey, garlic, and herbs. Brush the veal steaks with 4 tbsp of the marinade, cover and leave to marinate in the fridge for approx 2 hrs. Set aside the remaining marinade.

Salsa and salad

Mix the olives with the reserved tomatoes and marinade, season the salsa. Arrange the tomato slices on a plate, drizzle with half the salsa, season.

Charcoal/gas/electric grill

Wipe the marinade off the steaks, season the steaks and, with the lid down, grill for approx. 4 mins. on each side over/on a medium heat (approx. 200 °C. Cover the steaks and leave to rest for approx. 5 mins. Serve with the rest of the salsa and the tomato salad.

Good to know
Note: Cover and marinate in the fridge overnight.

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