AT A GLANCE
|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.