4
Juicy veal T-bone steaks with orange sauce, garlic bread and grilled vegetables
Ingredients for the steaks:
- 4 pieces of (350-400 g each 2.5-3.5 cm thick) veal T-bone steaks
- Herbal oil for brushing
- Sea salt
- colorful pepper
For the orange sauce:
- Juice and grated peel of 1 large organic orange
- 3 garlic cloves
- 1 pinch of sea salt
- 1 pinch of black pepper
- 1 teaspoon chili flakes
- 1 teaspoon dried coriander
- 150 ml grape seed oil (alternative rapeseed oil)
For the grilled vegetables:
- 1 plum tomato
- 2 peppers
- 1 large zucchini
- 1 aubergine
- Olive oil
- salt
- black pepper
- dried oregano
In addition:
- White bread slices
- Garlic butter
30 - 60 minutes
veal T-bone steaks
*
veal grilling
Preparation
The steaks must be at room temperature before preparation, take them out of the refrigerator about 1 hour in advance. For the sauce, mix orange juice and peel, garlic, herbs and spices in a large beaker with a hand blender. Add the oil in a fine jet while stirring until a fine cream arises - keep it cool.
For the grilled vegetables, clean the vegetables. Leave the tomato whole and cut all the other vegetables into large chunks or thick slices. Sprinkle the olive oil on a plate and season to taste. On the preheated grill, grill on both sides until the desired degree of cooking is reached (or cook in the grill pan at low to medium temperature).
Dab the steaks dry and brush them very thinly with oil. Grill them over the embers for about 4-5 minutes on each side so that the steaks are at an average temperature (or cook in a grill pan at an average to high temperature for about 4-5 minutes on each side). Then wrap them in aluminum foil and set aside until served.
Sprinkle slices of white bread with garlic butter and grill them briefly. Season the steaks with salt and pepper and sprinkle with sauce, serve with grilled vegetables and toast, add more sauce.