Barbecued Veal Steak
A succulent, aromatic recipe perfect for grilling. Veal rack, marinated with Mediterranean herbs and grilled over coals, becomes the star of a rustic yet refined summer dinner.
Recommended cuts for grilling: Veal Rack ✨ is the chosen cut for this recipe, with a good balance of lean and fat. Alternatively, you can use Veal Fillet (extremely tender) or Veal Chop (flavorful and rich).
Ingredients for 1 serving
| Ingredient | Quantity |
|---|---|
| Veal rack | 250 g |
| Extra virgin olive oil | 20 g |
| Garlic | 1 clove (5 g), chopped |
| Fresh rosemary | 1 sprig (3 g) |
| Fresh thyme | 1 sprig (2 g) |
| Lemon juice | 10 g |
| Lemon zest | 2 g |
| Coarse salt | 5 g |
| Freshly ground black pepper | 3 g |
| Butter | 10 g |
⏱ Preparation time
Marination: at least 2 hours (ideal: overnight)
Rest at room temperature: 30 minutes
Cooking: 8-10 minutes
Final rest: 5-10 minutes
Servings: 1
How to prepare Barbecued Veal Steak
1. MarinationIn a bowl, combine oil, garlic, rosemary, thyme, lemon juice, and zest. Rub the veal rack with the marinade, cover with plastic wrap, and let it rest in the refrigerator for at least 2 hours (ideal: overnight).
2. Prepare the barbecueBring the barbecue to medium-high heat. If using charcoal, ensure the coals are well lit and glowing hot. Remove the meat from the fridge and let it come to room temperature for 30 minutes before cooking.
3. CookingSeason the meat with coarse salt and black pepper. Grill for 4-5 minutes per side, or to your desired doneness. For medium-rare, the center of the meat should remain pink. In the last few minutes, add butter on top of the meat and baste it repeatedly with the melted butter. |
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4. Rest and serveLet the steak rest on a cutting board for 5-10 minutes, covered with aluminum foil. Slice the meat against the grain to maximize tenderness. Serve with grilled vegetables or a fresh, crisp salad. |
💡 Chef's tips
The marinade is the secret to this recipe: the longer you let the meat rest, the deeper the flavors penetrate. The butter added in the last minutes of cooking gives shine and richness to the flavor. Don't skip the final resting period: it's essential to keep the juices inside the meat.
⚠️ Low carb 주의
This recipe is naturally low-carb: veal contains no significant carbohydrates. Avoid marinades with honey, sweet sauces, or added sugars. Serve with grilled vegetables or a salad, not with potatoes or bread.
Nutritional values — Per 100 g of product
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 794 kJ / 190 kcal |
| Fats | 13.36 g |
| of which saturated fatty acids | 3.78 g |
| Carbohydrates | 0.12 g |
| of which sugars | 0.12 g |
| Fiber | 0.00 g |
| Proteins | 17.28 g |
| Salt | 1.74 g |
Nutritional note
Indicative values calculated based on raw ingredients used. May vary depending on brand or preparation.