Marinated veal T-bone steaks with grilled pumpkin and anchovies


You'll need

6 (300gm each) veal T-bone steaks 6 fresh bay leaves, torn 2 tbsp lemon thyme leaves 2 tbsp extra-virgin olive oil 500 ml dry white wine 1 kg piece of Japanese pumpkin, seeded and cut into thin wedges 3 Spanish onions, cut into wedges ΒΌ cup olive oil 24 marinated anchovies (see note)

Method

  • 01
  • 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.
  • 02
  • Brush pumpkin and onion wedges with olive oil and char-grill over medium-high heat for 5 minutes on each side or until tender.
  • 03
  • 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.
  • 04
  • 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 Simon Johnson.


At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

Drink Suggestion

Clare Valley cabernet or malbec.

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