Grilled Veal Skirt Steaks


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

*You can replace red wine with:

  • 160 ml (2/3 cup) beef broth
  • 45 ml (3 tbsp) red wine vinegar
  • 5 ml (1 tsp) sugar


  1. In a shallow dish, mix all the marinade ingredients. Place the 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.