Grilled Quebec Grain-Fed Veal Skirt Steaks

Type of cut: skirt steaks (bavettes)

Yield: 4 servings

Degree of difficulty: easy

Preparation: 5 minutes

Marinating: 24 hours

Cooking: 5 minutes

Cooking method: grilling/BBQ

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Ingredients

  • 4 Quebec Grain-Fed Veal skirt steaks (bavettes), 115 g (4 oz) each
  • 60 ml (1/4 cup) veal stock 
Marinade
  • 250 ml (1 cup) red house wine
  • Salted herbs to taste
  • 2 cloves of garlic pressed
  • 1 laurel leaf

Preparation

  1. In a shallow dish, mix all the marinade ingredients. Place the grain-fed veal skirt steaks in the marinade and marinate for 24 hours in the refrigerator.
  2. Preheat barbecue on high.
  3. Sear the first side of the veal skirt steaks until the juices rise to the surface.
  4. Turn the skirt steaks over and cook until the juices rises 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.
  5. Remove the skirt steaks from heat, cover lightly with aluminium foil, let sit a few minutes and keep warm.
  6. Slice the skirt steaks against the grain. Place the slices on plates, top with veal stock previously heated and serve with roasted vegetables.

Wine pairing

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