Spicy Quebec Grain-Fed Veal Skirt Steaks

Type of cut: skirt steaks (bavettes)

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Marinating: 4 hours

Cooking: 5 minutes

Cooking method: grilling/BBQ




  • 4 Quebec Grain-Fed Veal skirt steaks (bavettes), 115 g (4 oz) each 
“Mild” marinade and sauce
  • 125 ml (1/2 cup) vegetable juice
  • 75 ml (1/3 cup) well-packed brown sugar
  • 75 ml (1/3 cup) soya sauce
  • 60 ml (1/4 cup) olive oil
  • 2 cloves of garlic, pressed
  • 10 ml (2 tsp) crushed peppers


  1. With a sharp knife, make cuts of approximately 3 mm (1/8 in) in the grain-fed veal skirt steaks on both sides of the meat.
  2. In a bowl, mix all the marinade ingredients. Pour half of the marinade in a dish and marinate the grain-fed veal skirt steaks for at least 4 hours or overnight in the refrigerator. Set aside the remainder of the marinade for the sauce.
  3. To prepare the sauce: in a saucepan, bring the remainder of the marinade to a boil and simmer until desired consistency. Keep warm until serving time.
  4. Preheat barbecue on high.
  5. Sear the first side of the veal skirt steaks until juices rise to the surface.
  6. Turn the skirt steaks and cook until juices rise once again to the surface. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume.
  7. Remove the skirt steaks from heat, cover lightly with aluminium foil and let sit for a few minutes.
  8. Cut the skirt steaks in slices 5 mm (1/4 in) thick, against the grain of the meat.
  9. Place slices on plates and cover with sauce. Serve with roasted potato slices and a salad.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011