These rose veal steaks were so tender and absolutely delicious!
I have been enjoying experimenting with rose veal over the past few weeks. The meat is so tender when cooked correctly. I prefer rose veal to beef and also like using it in curries as an alternative to lamb, pork or chicken.
These coriander seared rose veal steaks went down very well. The ground spices help form a nice crust on the meat. Together with the freshness of the lime juice and chopped coriander, this dish is a winner.
When cooking rose veal, you need to be careful not to over cook the meat. Medium rare at most though I highly recommend serving it rare.
This recipe has some Indian influences though it could very easily be served as a main course with more western style food.
Rose veal has a great flavour on its own so you really only need to marinate the meat for about three hours.
- FOR THE MARINADE
- 125ml (1/2 cup) lite olive oil
- ½ onion - finely chopped
- Juice of one lime
- 1 fresh green chilli
- 1 tablespoon garlic puree
- 1 tablespoon cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon fresh rosemary
- FOR THE ROSE VEAL
- 4 x 225g ( ½ lb) rose veal rump steaks
- Salt and pepper to taste
- 125ml ( ½ cup) chopped coriander
- Heat a frying pan over medium high heat.
- Pour in the coriander seeds and cumin seeds and roast until the spices just begin to smoke. Be sure to move the seeds around in the pan so that they roast evenly.
- Grind the spices to a fine powder using a spice grinder or pestle and mortar.
- In a blender, blend all of the marinade ingredients, including the roasted spices until smooth.
- Place the rose veal steaks in a bowl and cover with the marinade. Rub the marinade into the meat with your hands.
- Cover and allow to marinate for three hours.
- Pre-heat your grill to its highest setting and place the rose veal steaks under the grill for about four minutes per side. Be sure not to overcook this beautiful cut of meat. It should be charred on the outside but still pink on the inside.
- When cooked to your liking, let stand for about five minutes covered with a piece of foil and then serve.
You will need to add three hours to the cooking time for the meat to marinate.
I would like to thank Heaves Farm Veal and Alternative Meats for supplying me, free of charge, with the rose veal for my upcoming recipes and ebook.