Marinated veal T-bone steaks with grilled pumpkin and anchovies

AT A GLANCE

  • Serves 6 people

  • 6 (300gm each) veal T-bone steaks
  • 6 fresh bay leaves, torn
  • 2 tbsp lemon thyme leaves
  • 2 tbsp extra-virgin olive oil
  • 500 ml dry white wine
  • 1 kg piece of Japanese pumpkin, seeded and cut into thin wedges
  • 3 Spanish onions, cut into wedges
  • ¼ cup olive oil
  • 24 marinated anchovies (see note)
01   Place steaks in a single layer in a large glass or ceramic dish, then season to taste with sea salt and freshly ground black pepper. Scatter with bay leaves and thyme, pour over extra-virgin olive oil and wine, then cover and refrigerate for at least 15 minutes.
02   Brush pumpkin and onion wedges with olive oil and char-grill over medium-high heat for 5 minutes on each side or until tender.
03   Meanwhile, remove veal from marinade and pat dry on absorbent paper, then char-grill for 4-5 minutes on each side for medium-rare or until cooked to your liking.
04   Divide char-grilled pumpkin, onion and anchovies among 6 plates, top with veal and serve immediately.

Note Marinated anchovies, also known as boquerones, are fresh anchovies from Spain's north coast that have been marinated and preserved in a vinegar mixture. Available from Simon Johnson.

Topics:

ANCHOVIES, MAIN, PUMPKIN, MODERN AUSTRALIAN, AUTUMN, THYME, VEAL, FAST, ONIONS

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

HEIDI MOORE

Drinking Suggestion:

CLARE VALLEY CABERNET OR MALBEC.

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