Grilled Veal Steak; my new bike

Actually, I should say Barbecued Veal Steak.

Well, to be more precise I should say Veal Steak cooked on the Barbecue Grill.

Sometimes it can get very confusing discussing cooking with people from around the globe. But it’s also fascinating.

To an American grilling is cooking outside on either a gas or charcoal barbecue grill.

To a Brit grilling is cooking inside under the broiler (top element in an oven), which an American calls broiling.

The same Brit would call cooking outside on the grill ‘barbecuing’, which to an American should involved some sort of sauce or rub, usually a wood fire, and a long time.

We had a British friend in Andorra, who had spent most of his adult life in Kuala Lumpur, and cooked outdoors the Spanish way: slate tiles balanced on a wood fire.

I am not familiar enough to comment on the South African braai or the Australian barbie… or even the Hawaiian luau.

Hmmm…. I think I should do some food-related exploring this summer – now that we have the grills out. Could be fun !

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Grilled Veal Steak

The veal we get is from older, grass-fed animals that spend their lives in the pasture with the rest of the herd. I have no idea what this cut was. It was tied and labeled ‘veal for grilling’. 

  • Author: Kate
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 2 servings 1x
  • Category: Veal
  • Method: Grilling


  • 16oz (500gr) veal steak (suitable for grilling)
  • 2 tbs ketchup
  • 1 tbs Worcestershire sauce
  • 1 tbs Balsamic vinegar
  • 1/2 tsp paprika
  • 1/2 tsp dry mustard
  • 1 tsp dried oregano
  • 2 tbs olive oil


  • Combine all ingredients except veal.
  • Spoon on both sides if steak and allow to marinate for 15 – 30 minutes.
  • Cook on barbecue grill over direct heat for 4 – 7 minutes per side, until done to your liking. 140F (60C) for rare.
  • Use a meat thermometer or, as last resort, take of the grill, slice into the center and look. 
  • When done, remove from heat and let rest for 5 minutes. Slice at an angle about 1/2 inch thick (1.25cm) and serve.


An instant-read meat thermometer is invaluable when cooking on barbecue grills. 
Prep time includes marinating time – which gives you time to prep the grill.


  • Serving Size: 1/2 recipe
  • Calories: 402
  • Sugar: 6.2 g
  • Sodium: 440.7 mg
  • Fat: 19 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 8.8 g
  • Fiber: 0.5 g
  • Protein: 50.3 g
  • Cholesterol: 126.9 mg

Keywords: veal steak, grilling

Grilled Veal Steak

You could, of course, use the same marinade with pork chops or pork tenderloin or a good, tender beef steak. Cooking times would vary and you could marinate for longer.

That’s what I love about summer cooking – it’s so flexible !

In other news…. I finally got my new bike. Isn’t it gorgeous?

Guapa’s not very impressed.

It’s electric.

The great thing about an electric bike, I have discovered, is I can pedal as hard and fast as I want. I can really push myself going uphill and when I get to the point where, on my old bike, I would have gotten off and walked, pushing the bike, I can hit the power button and get enough help to get to the top.

Then I can turn it back off.

We went for a proper ride last Sunday. Mon mari has the same model. He got his last summer

I don’t have a pack for mine yet but, luckily, mon mari‘s pack is big enough to carry everything.

With fat tires and a well padded seat it’s a very comfortable ride. We just did a 2-hour tour around the neighborhood. Once lock-down and curfew are lifted we can go further afield.

We didn’t get to ride this Sunday – I got my 2nd dose of the vaccine instead.

I’m very glad that’s done!

6 thoughts on “Grilled Veal Steak; my new bike”

  1. Your bike is very pretty! I don’t ride a bike anymore. I ended up having extensive reconstructive knee surgery back before they replaced knees, from getting familiar with a rock the size of a car while riding my bike. I do miss my motorcycle though, but that’s a different animal 🙂

    Your marinade looks delicious. We grill on a Weber that uses charcoal or on the Traeger Smoker when we’re doing ribs or brisket or other meats we want to smoke. I do inside broiling by not broiling. I use my cast iron pan, sear the meat then finish it in a 425 degree oven. It’s much more reliable than my broiler.

    • I have never used a broiler – for anything, Actually, that is rather strange lol.
      We have a weber, a small charcoal grill that he uses on top of it sometimes, if he wants a really hot, fast fire, a gas grill and a charcoal smoker.. I don’t touch any of them.

  2. The only consensus to BBQ that a Hawaiian Luau has is wood. A pit in the ground is filled with wood, tinder on the bottom, then kindling and logs on top. Then rocks are placed on top of the wood and heated by the fire. Once the fire has burned down the rocks are pulled out and set aside, then cover the coals with banana leaves and Banana tree logs which are mashed and placed on top with more banana leaves and Ti leaves (seasoning). Whole pigs or turkeys are wrapped in chicken wire with hot rocks stuffed into the cavities. The chicken wire is first padded with Ti leaves . Then the bundle is tied closed and placed on a bed of hot rocks that were placed on top of the leaves. More hot rocks placed on top and then more leaves to cover. Then soaking wet burlap sacks, then a tarp to cover the entire hole. Finally dirt piled on top to completely seal the “oven”. No smoke or steam comes out. Smaller versions are done with wrapping whole fish and/or pork butts or whatever.
    To know when it is done is all about experience.
    A whole pig is a day long process with the fire being lit in the early morning.
    Happy to hear you are fully vaccinated.

    • What a long process! But, with all the people and time it must be a lot of fun, rewarded by good food. There is a house with banana trees not to far from us…. Maybe we could swipe some.
      We’re glad to be vaccinated, too. Such a relief!

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