Veal neck steak with onion chutney and grilled vegetables

4
> 60 minutes
veal neck steaks
*
veal grilling
330

Preparation

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.

 

For the steaks:

  • 4 à approx. 125 g veal neck steaks
  • 1 organic lemon (juice and grated zest)
  • 1 tbsp maple syrup
  • 1 clove garlic, chopped
  • 1 tbsp fresh thyme leaves
  • 5 tbsp olive oil
  • Salt & pepper to taste

For the chutney:

  • 400 g red onions, chopped
  • 1 tbsp olive oil
  • 80 g brown sugar
  • 50 ml red wine
  • 50 ml aceto balsamico
  • 1 tbsp fresh thyme leaves
  • salt & pepper to taste

Nutrition values

26
12
26

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