Grilled Veal Steak with Chilli Pesto and Bulgur Wheat Salad

With a delicately flavoured tabbouleh-style salad and a red chilli pesto, Ed Baines' minute-fried veal steak is more than a Mediterranean flash in the pan
By Ed Baines
Grilled Veal Steak with Chilli Pesto and Bulgur Wheat Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 20 mins soaking
  • Effort: easy

Ingredients

For the bulgur wheat salad

  • 250 g bulgur wheat
  • 1 litres cold water
  • 1 bunch flat leaf parsley, chopped
  • 1 bunch mint, chopped
  • 100 g raisins
  • 100 g pine kernels, toasted
  • 1 tbsp red wine vinegar
  • 6 tbsp olive oil
  • 1 orange, juice only

For the pesto

  • 10 large pre-roasted red chillies, de-seeded and skinned
  • 100 g almonds
  • 200 g pecorino cheese, grated
  • 25 ml olive oil
  • 1/2 lemon, juice only
  • salt and black pepper

For the veal

  • 1 kg veal steak
  • pinch oregano
  • pinch cumin
  • pinch celery salt
  • olive oil, to drizzle
  • mixed leaves, to serve

Method

1. Soak the bulgur wheat in the salted water for 20 minutes. Strain through a fine sieve and squeeze out excess water. Pour over the remaining ingredients and mix together.

2. Roughly chop the red chillis, mix in the almonds, grated pecorino and olive oil, squeeze in the lemon juice and season with salt and pepper.

3. Season the veal with the oregano, cumin and celery salt. Lightly smear with olive oil before frying in hot pan for 45 seconds on each side.

4. Slice the veal and serve with the pesto, bulgur wheat salad and some mixed leaves on the side.

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