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Cuban-style grilled veal steaks from the topside

Ingredients

  • 600 gram of into 8 divided, lightly tenderised, pieces of 75 gram each, of veal from the topside
  • 1 dessert spoon of olive oil
  • 1 dessert spoon of ginger powder
  • 1 dessert spoon of cinnamon powder
  • 1 teaspoon of mustard powder
  • 1 teaspoon of nutmeg powder
  • 4 slices of pineapple
  • Salt and freshly ground pepper

Nutrition values

4
> 60 minutes
veal from the topside
*
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Preparation

Mix the ginger powder with the cinnamon, mustard and nutmeg powder and season with salt and pepper. Rub the pieces of veal with the mixture all over, then cover and leave them in the fridge to marinate for 1 hour.

Preheat the grill(pan), brushing the pan with olive oil if applicable, then grill the pieces of veal and the pineapple until golden brown on both sides yet the meat is still slightly pink on the inside.

Serve with baked banana and cucumber salsa.

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