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
Salsa and salad
How it's done
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.
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.
|Note:||Cover and marinate in the fridge overnight.|
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