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Marinated veal T-bone steaks with grilled pumpkin and anchovies

Australian Gourmet Traveller fast recipe for marinated veal T-bone steaks with grilled pumpkin and anchovies
Ben Dearnley

Ingredients

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

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