Name: Marinated veal T-bone steaks with grilled pumpkin and anchovies
Yield: 6
Ingredients: 6 veal T-bone steaks (300gm each); 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; ¼ cup olive oil; 24 marinated anchovies (see note)

Ingredients

6 veal T-bone steaks (300gm each)

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

¼ cup olive oil

24 marinated anchovies (see note)

Method

Main

1.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.

2.Brush pumpkin and onion wedges with olive oil and char-grill over medium-high heat for 5 minutes on each side or until tender.

3.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.

4.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.
Drink Suggestion: Clare Valley cabernet or malbec.
Notes