Marinated veal T-bone with salsa

Marinated veal T-bone with salsa

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  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Beef, lamb & veal recipes, Main recipes


  • 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


  • 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


  • 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


  • 1443 kj


  • 17g

    Fat Total

  • 3g

    Saturated Fat

  • 3g


  • 33g


  • 47mg


  • 332.05mg


  • 4g

    Carbs (sugar)

  • 14g

    Carbs (total)

All nutrition values are per serve


Cooking: 20 mins (1hr marinating)

  • Author: Gemma Purcell
  • Image credit: Louise Lister
  • Publication: Fresh Living



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