lean veal leg steak
385 g, (buy 480g or 4 x 120g steaks) fat-trimmed
tapenade (olive paste)
60 g, coarsely chopped
shaved parmesan cheese
⅓ cup(s), (25g)
2 medium, thickly sliced
baby spinach leaves
8 small, (chat), steamed
1 medium, cut into wedges, to serve
- Place the veal on a clean work surface. Spread the tapenade over one half of each piece of veal. Top each with a quarter of the tomato and basil and 2 teaspoons of the parmesan. Fold over the veal to enclose the filling. Secure with a toothpick.
- Preheat a chargrill or barbecue on medium-high. Lightly spray the veal with oil and season with salt and pepper. Chargrill the veal for 2-3 minutes each side or until cooked to your liking. Meanwhile, lightly spray the zucchini with oil and chargrill for 5-6 minutes, turning occasionally, or until lightly charred and tender.
- Combine spinach, zucchini and remaining parmesan in a large bowl. Drizzle with the vinegar and oil and gently toss to combine. Serve salad with the veal and lemon wedges.