Mix the lemon zest and juice with maple syrup, garlic, thyme and olive oil. Put the steaks in it and marinate overnight in the fridge.
Take the veal steaks out of the fridge in good time and let them come to room temperature.
For the chutney, sauté the onions in the hot olive oil for about 7 minutes. Add the sugar, wine and vinegar and simmer for about 15 minutes with the lid on. Remove the lid and let it boil down for another 15 minutes while stirring. Finally, stir in the thyme and season with salt and pepper.
Dab the veal dry and grill the steaks on a hot barbecue or in a grill pan for approx. 4 minutes on both sides. Then remove from the heat and leave to rest for 3 minutes. Season with salt and pepper and serve with some chutney and colourful vegetable skewers.
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