Veal T-Bone Steaks with Mexican Salsa


  • 4 Quebec Veal T-Bone steaks approximately 2 1/2 cm thick* (250 g)


  • 30 ml (2 tbsp) olive oil
  • Fresh coriander chopped to taste
  • 15 ml (1 tbsp) chili powder


  • 1 cloved garlic, finely chopped
  • 1 medium red onion, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 tomato peeled, seeded and crushed
  • 1 celery stack, diced
  • 1 jalapeno pepper seedless, diced
  • Juice of 1 lime
  • Fresh coriander chopped to taste
  • Salt and pepper to taste

* Use the butcher to get some nice thick chops.


  1. Mix all the marinade ingredients in a bowl.
  2. Place the veal steaks in a shallow dish and pour the marinade over them.
  3. Marinate in the refrigerator for 30 minutes to 1 hour.
  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. 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 64°C (147°F).
  6. Place the steaks on a plate and cover loosely with aluminum foil. Let stand for 3 to 4 minutes.
  7. In a skillet, sauté vegetables for 2 minutes over high heat. Add lime juice, salt and pepper and simmer for 5 minutes over medium heat. Serve this garnish with the steaks.


Variation: You can also mix the raw vegetables with 15 ml (1 tbsp) of coarse salt and the juice from one lime, let sit for 30 minutes, drain and serve with the veal chops. 

Hint from the chef: On the stove… In a frying pan, cook chops for approximately 1 minute on each side on high heat then cook for 3 minutes on medium heat. Add 15 ml (1 tbsp) of butter and remove from heat. Cover and allow to sit 5 minutes before serving.