Veal Striploin Steak with Chermoula

Ingredients

• 4 Quebec Veal striploin steaks

Rubbing spices

• 30 ml (2 tbsp) brown sugar
• 30 ml (2 tbsp) chili seasoning
• 15 ml (1 tbsp) dry mustard
• 5 ml (1 tsp) garlic powder
• 2.5 ml (1/2 tsp) Cayenne pepper
• Salt to taste

Chermoula

• 125 ml (1/2 cup) fresh parsley
• 125 ml (1/2 cup) fresh cilantro
• 2 garlic cloves, coarsely chopped
• 5 ml (1 tsp) sea salt
• 2.5 ml (1/2 tsp) pepper
• Juice from 1 lemon
• 125 ml (1/2 cup) olive oil

Preparation

1. In a small bowl, mix all the ingredients for the rubbing spices.
2. Coat and rub the Veal striploin steaks with the spices. Cover and refrigerate for 2 hours for more flavor.
3. In a food processor, grind all the ingredients of the chermoula. Set aside.

BBQ

1. Preheat barbecue on medium-high.
2. Place the striploin steak on the grill, cook for 3 minutes on each side for a pink cooking.
3. Let stand 5 minutes before serving.
4. Serve with chermoula and seasonal vegetables.

Stove top

1. In a frying pan over medium-high heat, add a drizzle of olive oil and brown the striploin steaks for 3 minutes on each side for a pink cooking.
2. Let stand 5 minutes before serving.
3. Serve with chermoula and seasonal vegetables.