Grilled Veal with Tomatoes
Veal from the grill with tomatoes is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sticks celery stalks
- 300 g cherry tomatoes
- 50 g black olives (pitted)
- 1 untreated lemon
- 1 onion
- 2 Garlic cloves
- 100 ml olive oil
- 200 ml veal stock
- Salt
- Pepper
- 800 g veal shoulder steak
- herbs for garnish, e.g. parsley
Instructions
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1.
Wash the celery and dice it finely. Blanch the tomatoes briefly in boiling water, shock them, and peel off the skins. Slice the olives into rings. Wash the lemon hot, dry it, grate about half its zest, then squeeze out the juice. Peel and finely dice the onion and garlic. Sauté both in 2 tbsp oil in a pan until translucent. Deglaze with stock and simmer uncovered for about 5 minutes. Remove from heat, combine celery, tomatoes, olives, lemon juice, zest, and remaining oil. Season with salt and pepper and let rest for about 30 minutes.
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2.
Rinse the meat, pat it dry, and thinly separate the fat layer without removing it completely. Rub the meat all over with generous amounts of salt and pepper and place it on the grill. Cook over medium heat with the lid closed for about 35 minutes, turning occasionally. Let it rest covered in foil for a few minutes.
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3.
Taste the vinaigrette. Slice the meat thinly, season lightly, drizzle with vinaigrette, and garnish with herbs before serving.
