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

(Select the desired cooking method)

  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.