Classic from the grill: highlight on your plate - Veal striploin with sweet and sour marinade and courgette boats with feta cheese

30 - 60 minutes
veal striploin steak (entrecotes)
veal grilling


Remove the veal striploin steaks from the refrigerator half an hour before cooking and blot with a paper towel.

To make the marinade, peel and press the garlic. Cut the chili pepper into small strips. Allow the sugar to caramelise slightly in a small pan, deglaze with lime juice and grape juice. Add the garlic and chili and stir to make a uniform marinade. Allow the marinade to cool and leave the veal steaks in the marinade for approx. 30 minutes.

To make the courgette boats, pre-heat the oven to 175°C (347°F). Wash and dry the courgettes and halve lengthways. Scoop out the flesh using a small spoon. Finely dice the flesh. Wash and dry the tomatoes, cut into quarters and remove the core. The core is not needed. Finely dice the quarters of tomato too.

Wash and dry the spring onions and cut into fine rings. Finely dice the feta too, mix with the diced vegetables and season with salt and pepper. Add the filling to the scooped-out courgette halves, lay on baking parchment on a baking tray, sprinkle some parmesan on top and cook for around 30 minutes on the middle shelf of the oven. Meanwhile, allow the steaks to drip dry and grill for approx. three minutes on each side. Season again with salt and pepper to taste after grilling. Arrange together with the courgette boats on pre-heated plates.


  • 4 pieces of veal striploin steak (entrecotes)
  • Clarified butter

For the marinade:

  • 2 cloves of garlic
  • 1/2 chili pepper or 1/2 tsp chili powder
  • 1 tsp sugar
  • 2 tbsp lime juice
  • 3 tbsp light grape juice or apple juice

For the courgette boats:

  • 2 small courgettes
  • 100 g tomatoes
  • 2 spring onions
  • 150 g feta
  • 1 tbsp parmesan


  • Vegetable oil
  • Butter
  • Salt
  • Freshly ground pepper

Nutrition values


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