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Quebec Milk-Fed Veal T-Bone Steaks With Fresh Herb Marinade https://www.metro.ca/userfiles/image/recipes/biftecks-aloyau-de-veau-de-lait-du-quebec-marines-aux-herbes-fraiches-10890.jpg PT05M PT10M PT1H15M
Mix all the marinade ingredients in a bowl.Place the milk-fed veal steaks in a shallow dish, pour the marinade over the steaks and marinate in the refrigerator for 30 minutes to 1 hour.Take the marinated steaks out of the refrigerator a few minutes before grilling on the barbecue (BBQ).Preheat the barbecue (BBQ) for medium-high heat.Grill the milk-fed veal steaks on both sides quickly and finish cooking on the top grill or at low temperature.For light pink meat, remove the steaks from the barbecue (BBQ) when the juices reappear on both sides, the steaks have reduced slight and the internal temperature has reached 150°F (66°C).Serve with potato wedges and seasonal vegetables.Source: Veau de lait du Québec
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4 Quebec milk-fed veal T-bone steaks about 250 g (1/2 lb) each marinade: 1/4 cup (60 mL) olive oil 2 Tbsp. (30 mL) balsamic vinegar 2 tsp. (30 mL) finely chopped chives 1 Tbsp. (15 mL) chopped basil 1 tsp. (5 mL) chopped tarragon
Quebec Milk-Fed Veal T-Bone Steaks With Fresh Herb Marinade

Quebec Milk-Fed Veal T-Bone Steaks With Fresh Herb Marinade

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4
portions
0:05
Preparation
0:10
COOKING
1:15
TOTAL TIME

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Ingredients

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  • 4
    Quebec milk-fed veal T-bone steaks about 250 g (1/2 lb) each
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  • marinade:
  • 1/4 cup
    (60 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 2 tsp.
    (30 mL)
    finely chopped chives
  • 1 Tbsp.
    (15 mL)
    chopped basil
  • 1 tsp.
    (5 mL)
    chopped tarragon
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Preparation

Mix all the marinade ingredients in a bowl.

Place the milk-fed veal steaks in a shallow dish, pour the marinade over the steaks and marinate in the refrigerator for 30 minutes to 1 hour.

Take the marinated steaks out of the refrigerator a few minutes before grilling on the barbecue (BBQ).

Preheat the barbecue (BBQ) for medium-high heat.

Grill the milk-fed veal steaks on both sides quickly and finish cooking on the top grill or at low temperature.

For light pink meat, remove the steaks from the barbecue (BBQ) when the juices reappear on both sides, the steaks have reduced slight and the internal temperature has reached 150°F (66°C).

Serve with potato wedges and seasonal vegetables.

Source: Veau de lait du Québec

Source : Veau de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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