Prepare the barbecue and let it get to a gentle, medium temperature. Take the veal entrecotes from the refrigerator well in advance so that they can come up to temperature.
Rub the veal entrecotes with oil. Clean the peppers and cut into wedges. Wash the courgette and cut into slices. Cut the tomatoes in half. Rub the vegetables with olive oil. Mix the diced tomatoes, basil, onion and garlic and season with lime juice, olive oil, pepper and salt.
Grill the veal entrecotes on the barbecue. Place the half tomatoes with rosemary in a corner of the barbecue so that they can cook slowly. Turn the veal with tongs (do not pierce the meat). Veal is at its best when it is pink inside. Barbecue time depends on the heightness of the fire and the thickness of the veal. The core temperature of rose veal is around 60°C (140°F).
Once grilled, remove the veal from the barbecue, add pepper and salt to taste and let it rest for 5 minutes in aluminum foil. In the meantime, grill the pepper and courgette. Serve the veal entrecotes with the various vegetables on a plate and put the tomato salsa on the table.|
Delicious with boiled potatoes.