Grilled Beef with Tomatoes
Ingredients
- Ingredients
- 3 stalks Celery
- 300 grams Cherry tomatoes
- 50 grams black Olives (pitted)
- 1 organic lemon
- 1 onion
- 2 garlic cloves
- 100 milliliters olive oil
- 200 milliliters Veal stock
- salt
- peppers
- 800 grams Veal
- Fresh herbs (for garnish, z. B. Parsley)
Preparation steps
Rinse the celery and dice into small pieces. Blanch the tomatoes in boiling water, rinse and remove the skins. Cut the olives into rings. Rinse the lemon in hot water, pat dry and finely grate about half of the zest. Squeeze out the juice. Peel onion and garlic and finely dice. Cook both in 2 tablespoons oil in a pan until translucent. Deglaze with stock and simmer for about 5 minutes. Then remove from heat, stir in the celery, tomatoes, olives, lemon juice, lemon zest and the rest of the oil. Season with salt and pepper and allow to stand for about 30 minutes.
Rinse the meat, pat dry and trim some of the fat, leaving some attached. Season the meat well with salt and pepper and place on the grill. Cover and cook over medium heat for about 35 minutes, turning occasionally. Then let meat rest wrapped in foil for a few minutes.
Season vinaigrette to taste. Cut the meat into thin slices, season with salt, and arrange on plates with tomatoes. Drizzle with the vinaigrette and serve garnished with herbs.
