American BBQ Steaks with Grilled Feta Vegetables and Garlic Bread


  • 8 pieces of veal steaks

For the marinade:

  • 300 ml beer (you can also use alcohol-free beer)
  • 4 tbsp dark sugar beet syrup
  • 6 tbsp Worcester sauce
  • 1 tbsp brown sugar
  • 1 tsp Tabasco
  • 6 tbsp ketchup
  • 6 tbsp curry ketchup
  • 1 tsp curry powder

For the grilled feta vegetables and the garlic bread:

  • 1 courgette
  • 1 aubergine
  • 12 cherry tomatoes
  • 8 large brown mushrooms
  • 16 black olives
  • 1 mild onion
  • 2 slices of feta
  • Olive oil
  • Herbes de Provence
  • Salt
  • Pepper
  • 4 small aluminium grill trays

For the garlic bread:

  • 1 large ciabatta loaf
  • Garlic butter

Nutrition values

0 - 30 minutes
veal steaks


Place all the marinade ingredients in a pan and bring to the boil over a medium heat; allow to reduce slightly. Add some water if the marinade becomes too thick. Pour the marinade into a shallow dish and add the steaks; leave to marinate for approx. 2–4 hours.

Remove the steaks from the marinade, wipe off some of the marinade – serve the rest later as a dip. Barbecue the steaks for approx. 6–7 minutes on each side.

Wash the vegetables and cut into medium-sized cubes. Arrange on the aluminium grill trays and crumble the feta over the top. Drizzle with olive oil and season generously.

First place the grill trays in the middle of the barbecue for a few minutes, then move to the side and prepare the steaks. The cheese should be slightly runny and the vegetables tender.

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