Ingredients
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4 (about 5009) veal leg steaks
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1 lemon, juiced
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Salt & ground black pepper, to taste
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60mls 1/4 cup) olive oil
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2 garlic cloves, crushed
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250g (1 punnet) cherry tomatoes
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250g (1 punnet) teardrop tomatoes
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1/3 cup torn fresh basil leaves
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Extra fresh basil sprigs, to garnish
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Ciabatta bread, sliced, to serve
Method
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1Lightly pound the veal steaks between sheets of plastic wrap with a meat mallet or rolling pin until about 1 cm thick. Pour the lemon juice into a large shallow ceramic or glass dish. Add the veal and turn to coat with the lemon juice. Sprinkle with salt and pepper to taste and set aside to marinate for 5 minutes.
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2Heat 2 1/2 tablespoons of the oil in a medium frying pan over medium heat. Add the garlic, cherry and teardrop tomatoes. Reduce heat to low and cook, stirring occasionally, for 8-10 minutes or until the tomatoes are soft. Stir in the basil, remove from heat and keep warm.
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3Meanwhile: preheat a chargrill or barbecue on medium-high and brush with the remaining olive oil to lightly grease.
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4Cook the veal steaks on the preheated chargrill or barbecue for 1-2 minutes on each side or until cooked to your liking. Serve the veal with the tomato mixture, garnished with the extra basil and accompanied by the bread.
Source: taste.com.au
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