Marinated Veal Steaks Recipe
Originally made in 2013, these Marinated Veal Steaks are fresh and tangy with a beautiful crunchy sear. Veal isn’t for everyone due to availability and price so beef can be substituted if unavailable. The marinade itself sounds strange. I, for one, wouldn’t think to pair lime and mustard to marinate, but the combination is at once zesty and savory, tempered by the earthiness of both the rosemary and veal itself. Pair this main course with your favorite sides like roasted potatoes and seasonal vegetables.
Marinated Veal Steaks Recipe
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Directions
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3
limes, juiced, one zested
2 tbsp.
chopped fresh rosemary
2 tbsp.
dijon mustard
4
cloves of garlic, minced
¼ cup
olive oil
4
bone in veal chops, or steaks
salt and freshly ground pepper to taste
SAUCE
2
limes
2
cloves garlic, minced
1 tbsp.
dijon mustard
2 tbsp.
olive oil
2 tbsp.
chopped fresh rosemary
salt and pepper to taste
- Juice three limes, zesting one of them, into a nonreactive dish. Stir in the mustard, garlic, rosemary, and season to taste with salt and pepper. Slowly whisk in the olive oil to make an emulsion. Coat the veal on both sides and place them into the fridge to marinate for 1 to 4 hours.
- In a small saucepan, combine 2 tbsp. of olive oil and 2 tbsp. of chopped fresh rosemary. Warm gently over very low heat for 5 minutes, then turn off the heat and allow the rosemary to steep in the oil for at least 60 minutes. This can be done while the veal is marinating.
- Preheat half of the grill to medium high, around 400°F.
- Carefully brush the grill with oil and remove the veal from the marinade. Grill the veal over direct heat until nice sear marks have formed on each side. Then move the veal to the off side of the grill to finish cooking for about 5 minutes or until an internal temperature of 145°F.
- For the sauce, whisk together the lime juice, mustard, and garlic. Whisk in the rosemary oil, heating until warm, but do not bring to a boil or simmer.
- Serve the veal with your favorite sides like roasted potatoes and seasonal vegetables.
Marinated Veal Steaks are easy to make if you have a great local butcher, and far cheaper than going to a gourmet restaurant for the same thing. The unexpected combination of flavors is at once savory and tart, exciting to say the least. What is your favorite combination of flavors that makes a delicious and unique whole? Leave a comment, recipe, and photos on our social pages like Grills Facebook and Instagram using the hashtags #UniqueBBQFlavor and #NapoleonGrills.
Happy Grilling!
Juice limes and bring mustard, garlic, rosemary, salt and pepper, and olive oil together. Coat veal on both sides and marinate in fridge for 1 - 4 hours
Grill veal steaks over direct heat until sear marks have formed on each side
Once sear marks have formed, grill veal steaks over indirect heat until internal temperature is 145°F
Make the sauce, and drizzle onto the veal steaks
Serve the veal steaks with your favorite sides such as roasted potatoes and seasonal vegetables
Enjoy this zesty and savoury recipe with its unexpected but exciting flavors
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Juice limes and bring mustard, garlic, rosemary, salt and pepper, and olive oil together. Coat veal on both sides and marinate in fridge for 1 - 4 hours
Grill veal steaks over direct heat until sear marks have formed on each side
Once sear marks have formed, grill veal steaks over indirect heat until internal temperature is 145°F
Make the sauce, and drizzle onto the veal steaks
Serve the veal steaks with your favorite sides such as roasted potatoes and seasonal vegetables
Enjoy this zesty and savoury recipe with its unexpected but exciting flavors