BBQ - Veal striploin steak with cauliflower and a beetroot variation


  • 4 pieces of 180 gr veal striploin steaks (entrecotes)
  • 2 red beetroots
  • 2 yellow beetroots
  • 2 chioggia beetroots
  • 12 cauliflower roses
  • veal gravy
  • olive oil
  • pepper and salt to taste
> 60 minutes
veal striploin steaks (entrecotes), veal gravy


Grill the beetroots whole in a 150°C (302°F) Kamado BBQ for 45 minutes depending on size till cooked. Grill the cauliflower for ca 10 minutes.

Grill the steaks for 3-4 min per side till desired doneness and season with pepper and salt.

Peal the beetroots cut in quarts and mix with cauliflower in a bowl with olive oil and season with pepper and salt.

Place on the plates and put the steak on top, serve with veal gravy.

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