Marinated veal T-bone with salsa

title="Marinated veal T-bone with salsa"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Marinated-veal-T-bone-with-salsa.jpg" srcset="https://img.taste.com.au/0vRGg34i/w720-h480-cfill-q80/taste/2016/11/marinated-veal-t-bone-with-salsa-22898-1.jpeg 720w, https://img.taste.com.au/_htuBEgs/w643-h428-cfill-q90/taste/2016/11/marinated-veal-t-bone-with-salsa-22898-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Marinated veal T-bone with salsa"
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(1) Rate it

• 0:30 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Beef, lamb & veal recipes, Main recipes

Ingredients

• 3 garlic cloves, crushed


• 1 lemon, rind finely grated


• 2 tablespoons fresh lemon juice


• 2 tablespoons olive oil


• 1 teaspoon dried oregano


• 4 veal T-bone steaks


• Salt & freshly ground pepper


• Steamed flat beans, to serve

Salsa

• 3 slices Traditional Italian Pane Di Casa bread (Italian crusty bread)


• 3 large tomatoes, very finely chopped


• 2 anchovy fillets, finely chopped


• 1 tablespoon red wine vinegar


• 1 tablespoon extra virgin olive oil

Method

• 
  
  
  Step 1
  
  
  
  
  Mix the garlic, lemon rind, lemon juice, oil and oregano. Place the steaks in a glass dish. Spread the marinade over the steaks and turn over in the mixture to coat well. Cover and refrigerate for 1 hour to marinate.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  To make the salsa, preheat oven to 200°C. Place the bread on a baking tray and bake, for 12 minutes or until crisp. Cool. Process in a food processor until the bread forms peasize crumbs. Transfer to a bowl. Add the tomatoes and anchovies. Season with salt and pepper. Stir in the red wine vinegar and olive oil.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a frying pan over a mediumhigh heat. Brush the garlic mixture off the steaks and pat them dry with paper towel. Season with salt and pepper. Cook for 3 minutes each side. Cover with foil, and rest for 3 minutes. Spoon some salsa over the steaks and serve with the beans.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sugar


• Lower gi

Nutrition

• 1443 kj

  Energy




• 17g

  Fat Total




• 3g

  Saturated Fat




• 3g

  Fibre




• 33g

  Protein




• 47mg

  Cholesterol




• 332.05mg

  Sodium




• 4g

  Carbs (sugar)




• 14g

  Carbs (total)

All nutrition values are per serve

Notes

Cooking: 20 mins (1hr marinating)

• Author: Gemma Purcell


• Image credit: Louise Lister


• Publication: Fresh Living

Source: taste.com.au