Veal T-Bone Steaks with Fresh Herb Marinade


  • 4 Quebec Veal T-bone steaks, about 250 g (1/2 lb) each


  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) balsamic vinegar
  • 30 ml (2 tbsp) finely chopped chives
  • 15 ml (1 tbsp) chopped basil
  • 5 ml (1 tsp) chopped tarragon


  1. Mix all the marinade ingredients in a bowl.
  2. Place the veal steaks in a shallow dish, pour the marinade over the steaks and marinate in the refrigerator for 30 minutes to 1 hour.
  3. Take the marinated steaks out of the refrigerator a few minutes before grilling on the barbecue (BBQ).
  4. Preheat the barbecue (BBQ) for medium-high heat.
  5. Grill the veal steaks on both sides quickly and finish cooking on the top grill or at low temperature.
  6. For light pink meat, remove the steaks from the barbecue (BBQ) when the juices reappear on both sides, the steaks have reduced slight and the internal temperature has reached 66°C (150°F).
  7. Serve with potato wedges and seasonal vegetables.