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
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.