Quebec Grain-Fed Veal T-Bone Steaks (Loin Chops) with Tomato and Ginger Salsa

Type of cut: steaks and filets, chops

Yield: 4 servings

Degree of difficulty: easy

Preparation: 20 minutes

Marinating: 10 minutes

Cooking: 10 minutes

Cooking method: grilling/BBQ




  • 4 Quebec Grain-Fed Veal T-Bone steaks or loin chops, 300 g (10 oz) each
  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) Dijon Mustard
  • 30 ml (2 tbsp) grated fresh ginger
  • 15 ml (1 tbsp) soya sauce
  • 10 ml (2 tsp) coriander seeds
  • 2 cloves of garlic, pressed
Tomato and ginger salsa
  • 30 ml (2 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) tomato paste
  • 15 ml (1 tbsp) grated fresh ginger
  • 1 clove of garlic, pressed
  • Salt and ground pepper
  • 45 ml (3 tbsp) olive oil
  • 2 Italian tomatoes seeded and diced


  1. Crush the coriander seeds in a mortar.
  2. In a small bowl, mix all the marinade ingredients.
  3. Baste grain-fed veal steaks with the marinade and marinate for 10 minutes at room temperature.
  1. In a bowl, with a fork, mix the balsamic vinegar, tomato paste, ginger, garlic, salt and pepper.
  2. Add olive oil in a thin stream and whip with a fork to obtain a well-mixed dressing. Add diced tomatoes, mix and set aside.
  1. Preheat barbecue on high.
  2. Sear both sides of the grain-fed veal steaks.
  3. Finish cooking on upper rack or lower heat of the barbecue.
  4. 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 and when juices rise to the surface.
  5. Remove steaks from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  6. Serve the grain-fed veal steaks with the tomato and ginger salsa and a fennel salad.

Wine pairing

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