Grilled Veal Steaks

Ingredients

• 4 veal steaks
• 150 ml red wine
• 2 tbsp sunflower oil
• 1 tbsp red wine vinegar
• 1 onion (chopped)
• a few parsley sprigs
• 2 thyme sprigs
• 1 bay leaf
• 1 tsp sugar
• mild mustard
• Salt
• Pepper
• foil-wrapped potatoes
• green salad
• cherry tomatoes

Instructions

1. 1.

   Place the veal steaks in a shallow metal‑free bowl.

2. 2.

   Fill a screw cap jar with wine, oil, vinegar, onion, parsley, thyme, bay leaf, sugar, mustard, salt and pepper; seal tightly and shake vigorously until well mixed. Alternatively combine ingredients in a bowl and whisk with a fork.

3. 3.

   Pour the marinade over the steaks, cover, and refrigerate overnight, turning the steaks occasionally in the liquid.

4. 4.

   Sear the steaks on the hottest spot of the grill for 2 minutes per side.

5. 5.

   Move the steaks to a cooler part of the grill and cook another 4–10 minutes per side as desired. Test doneness by inserting a knife or metal skewer; if the juice is still pink, the meat is undercooked – the clearer the juice, the more done it is.

6. 6.

   Serve the steaks with foil-wrapped potatoes, green salad and cherry tomatoes.