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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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