60 ml (4 tbsp) Dijon mustard

60 ml (4 tbsp) soy sauce

200 ml (3/4 cup) extra virgin olive oil

6 grain-fed veal bavette (skirt) steaks

 

 

In a large bowl, combine the Dijon mustard and soy sauce, then whisk in the olive oil.

 

Place the meat and the marinade in a re-sealable plastic bag and marinate over night in the fridge.

 

Pan fry the grain-fed veal steak to the desired doneness, about 5 minutes per side. The meat should be very pink inside for it to retain its tenderness. Slice the steak in 3 to 5 mm strips against the grain. Serve at room temperature with the following sauces.

 

 

125 ml (1/2 cup) minced shallots

75 ml (1/3 cup) seasoned rice vinegar

5 ml (1 tsp) Dijon mustard

50 ml (3 tbsp) virgin olive oil

A pinch of salt and pepper

 

PREPARATION

 

Combine the shallots, vinegar and mustard in a blender. Slowly whisk in the virgin olive oil in a fine stream. Season and set aside in refrigerator.

 

             

125 ml (1/2 cup) mayonnaise

30 ml (2 tbsp) pickles, chopped

20 ml (4 tsp) green onions, chopped

5 ml (1 tsp) capers, chopped

5 ml (1 tsp) parsley, chopped

5 ml (1 tsp) lemon juice

5 ml (1 tsp) Dijon mustard

2 ml (1/2 tsp) dried tarragon

2 ml (1/2 tsp) Worcestershire sauce

1 ml (1/4 tsp) Tabasco

Salt and pepper

 

PREPARATION

 

Combine all the ingredients in a bowl. Season with salt and pepper, cover and refrigerate for at least one hour prior to serving

 

 

500 g (1 lb) tomatoes

100 ml (3/4 cup) fresh basil, minced

45 ml (3 tbsp) lime juice          

1 clove of garlic, finely chopped

2 ml (1/2 tsp) ground cumin

2 ml (1/2 tsp) Tabasco

A pinch of sugar

 

PREPARATION

 

Peal, seed and dice the tomatoes. Gently mix all the ingredients together in a large bowl. Season. Cover and refrigerate for 2 to 3 hours.