6 (300gm each)veal T-bone steaks 6fresh bay leaves, torn2 tbsplemon thyme leaves2 tbspextra-virgin olive oil500 mldry white wine1 kgpiece of Japanese pumpkin, seeded and cut into thin wedges3Spanish onions, cut into wedges¼ cupolive oil24marinated anchovies (see note)
Place steaks in a single layer in a large glass or ceramic dish, then season to taste with sea salt and freshly ground black pepper. Scatter with bay leaves and thyme, pour over extra-virgin olive oil and wine, then cover and refrigerate for at least 15 minutes.
Brush pumpkin and onion wedges with olive oil and char-grill over medium-high heat for 5 minutes on each side or until tender.
Meanwhile, remove veal from marinade and pat dry on absorbent paper, then char-grill for 4-5 minutes on each side for medium-rare or until cooked to your liking.
Divide char-grilled pumpkin, onion and anchovies among 6 plates, top with veal and serve immediately.
Note Marinated anchovies, also known as
boquerones, are fresh anchovies from Spain's north coast that have
been marinated and preserved in a vinegar mixture. Available from