Onion Confit and Balsamic Vinegar Quebec Grain-Fed Veal Strip Loin Steaks

Type of cut: steaks and filets

Yield: 4 servings

Degree of difficulty: easy

Preparation: 10 minutes

Cooking: 25 miutes

Cooking method: grilling/BBQ




  • 4 Quebec Grain-Fed Veal strip loin steaks, 115 g (4 oz) each
  • 125 ml (1/2 cup) balsamic vinegar
  • 125 ml (1/2 cup) orange juice
  • 125 ml (1/2 cup) veal stock or poultry broth
  • 250 ml (1 cup) canned peeled pearl onions
  • Salt and ground pepper to taste


  1. In a small saucepan, bring balsamic vinegar and orange juice to a boil and reduce by half.
  2. Add veal stock and onions and bring to a boil again.
  3. Lower heat and simmer for 10 minutes. Season with salt and pepper, set aside and keep warm.
  4. Preheat barbecue on high.
  5. Sear both sides of the grain-fed veal steaks.
  6. Finish cooking on upper rack or lower heat of the barbecue.
  7. 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.
  8. 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).
  9. Serve the grain-fed veal steaks topped with the balsamic vinegar and onion confit sauce. Serve with carrots, asparagus and fingerling potatoes.

Wine pairing

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