Marinated Veal Sandwich

Ingredients

• 450 g (1 lb) Quebec Veal skirt steaks (bavettes)

Marinade

• 170 ml (2/3 cup) olive oil
• 85 ml (1/3 cup) sherry vinegar
• 65 ml (1/4 cup) honey
• 30 ml (2 tbsp) fresh rosemary, chopped
• 30 ml (2 tbsp) fresh chives, finely chopped
• 2 cloves of garlic, finely chopped
• Salt and pepper

Mayonnaise

• 250 ml (1 cup) homemade or store-bougth mayonnaise
• 85 ml (1/3 cup) maple syrup
• 65 ml (1/4 cup) of chipotle peppers in adobo sauce, crushed
• Salt and pepper

Garnish

• Slices of Saint-Honoré cheese
• Aragula leaves
• 4 naan breads or kaiser breads

Preparation

(Select the desired cooking method)

1. In a bowl, mix all the ingredients of the marinade. Pour into a freezer bag.
2. Add the veal skirt steak and coat the meat well. Refrigerate for 4 to 6 hours.
3. In a bowl, mix the mayonnaise ingredients. Set aside.

BBQ

1. Preheat the barbecue to medium-high.
2. Grill the skirt steak about 4 minutes per side for medium rare. Remove from heat and let stand for 5 minutes before slicing.
3. Heat the bread on the BBQ for 2 minutes, garnish with mayonnaise, arugula, cheese and meat.
4. Serve with fries and a large green salad.

Oven

1. Preheat oven to 205°C (400°F).
2. In a skillet, heat a drizzle of olive oil over medium-high heat and brown the skirt steak for 1 minute on each side.
3. Transfer the meat to a baking dish and continue cooking for about 10 minutes for medium rare. Remove from oven and let stand for 5 minutes before slicing.
4. Heat the bread in the oven for 2 minutes, garnish with mayonnaise, arugula, cheese and meat.
5. Serve with fries and a large green salad.