Veal steak in beef smoked meat
This dish is all about simplicity and quality. The veal steak stays juicy thanks to a jacket of beef smoked meat and is given extra depth by preparation on the rotisserie spit. Combined with spicy orzo and briefly grilled tomato, it creates a balanced dish that is perfect for a relaxing moment outdoors.
View recipeFor 4 persons
Time: 45 min
Difficulty: medium
Ingredients
- 800 g veal steak (silverside)
- 250 g artisanal beef smoked meat (cut slightly thicker)
- 3 bunches of mini tomatoes
- 100 g orzo
- 8 tbsp pesto
- 1 container of arugula
- 8 sprigs of sage
1. Preparing and rolling up
Lay the beef smoke meat slices overlapping on a work surface, place the veal steak on top and roll up tightly. Tie the whole thing up like a roll.
2. Cooking on the rotisserie
Prepare the barbecue for direct heat (180-200 °C) and place the meat on the rotisserie spit. Turn for about 20 minutes until a core temperature of 55 °C is reached. Allow to rest briefly.
3. Preparing Orzo
Cook the orzo according to package directions and mix with 6 tablespoons of pesto.
4. Grilling tomatoes
Grill the mini tomatoes on the barbecue for 4-5 minutes until they burst open slightly.
5. Serve
Cut the meat into thin slices and divide among the plates. Serve with the orzo and tomatoes and garnish with arugula and sage.
