Ingredients for 2 people
For the Veal Steak:
2 veal steaks (approx. 250 g each)
2-3 tablespoons olive oil
Salt and pepper
For the Roasted Watermelon:
1 slice of watermelon
1 tablespoon olive oil
1 teaspoon honey or balsamic reduction (optional)
Pinch of salt and pepper
Raw sugar
Peppermint leaf
For the Sautéed Brussels Endives and Broccoli:
100 g Brussels Endives, trimmed and halved
100 g broccoli florets
1 tablespoon olive oil or butter
Salt and pepper
Preparation
Marinate and roast the watermelon: Marinate the watermelon 1 day in advance with raw sugar, honey, a little dark balsamic vinegar, and fresh mint.
Heat a grill pan or regular skillet with olive oil. Fry the watermelon slice on each side for about 2-3 minutes until lightly caramelized.
Season with salt and pepper.
Sauté the Brussels endive and broccoli: In another pan, heat the olive oil or butter, add the Brussels endive halves and the broccoli, and sauté for about 4-5 minutes until tender. Season with salt and pepper to taste.
Grill the veal steak: Preheat the grill or an iron skillet to high heat. Place the veal steaks on the grill or skillet and grill for 4-5 minutes per side, depending on their thickness, until they reach the desired degree of doneness (about 55-60°C for medium).
After grilling, let the chops rest briefly.
Serve with a vinaigrette with chopped pistachios.
Nice to know: Veal steak is a high-quality and tender cut of meat that comes from the veal. It is a favorite in fine dining and is characterized by its delicate flavor and tender texture. Veal has a pale color, which depends on the calf's diet and husbandry. When preparing it, it is important not to overcook the meat to preserve its tender texture and delicate flavor.
Veal steak is often served with classic side dishes such as potatoes, vegetables, or a sauce. Popular sauces that go well with veal include white wine sauce, cream of mushroom sauce, or a simple lemon butter sauce.
