Barbecued Smoked Paprika Veal T-Bone Steaks (Loin Chops)


  • 4 Quebec Veal T-bone steaks or loin chops, 300 g (2/3 lb) each
BBQ marinade (cooked)
  • 796 ml (28 oz) crushed tomatoes
  • 250 ml (1 cup) brown sugar
  • 75 ml (1/3 cup) oil
  • 50 ml (1/4 cup) lemon juice
  • 2 cloves of garlic finely chopped
  • 10 ml (2 tsp) BBQ chicken spices
  • 5 ml (1 tsp) Cayenne pepper
  • 15 ml (1 tbsp) ground smoked paprika


  1. In a saucepan, mix all the marinade ingredients, bring to a boil and simmer for approximately 20 minutes. Let cool before marinating the meat.
  2. Place the veal steaks in a shallow dish, pour marinade on top and marinate the steaks 30 minutes to 1 hour in the refrigerator.
  3. Pre-heat barbecue on high.
  4. Sear the veal steaks on both sides.
  5. Finish cooking on upper rack or lower heat of the barbecue.
  6. 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.
  7. 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).
  8. Serve the veal steaks with coleslaw and French fry wedges.