4 grain-fed veal chops, 180 g (6 oz) each

 

45 ml (3 tbsp) olive oil

30 ml (2 tbsp) Dijon mustard
30 ml (2 tbsp) fresh ginger, grated
15 ml (1 tbsp) soy sauce
10 ml (2 tsp) coriander seed
2 cloves of garlic, crushed

30 ml (2 tbsp) balsamic vinegar

15 ml (1 tbsp) tomato paste

15 ml (1 tbsp) fresh ginger, grated

1 clove of garlic

Salt and freshly ground pepper 

45 ml (3 tbsp) olive oil

2 Italian tomatoes, seeded and diced

 

Crush the coriander seeds in a mortar. In a small bowl, mix the marinade ingredients together. Brush the grain-fed veal chops with the marinade. Marinate for five minutes at room temperature.

In a grill pan or on a preheated BBQ, grill the grain-fed veal chops at medium high heat for 3 to 4 minutes on each side, turning only once. Set aside. 

In a bowl, mix the balsamic vinegar, tomato paste, grated ginger, garlic, salt and pepper together with a fork. Slowly add olive oil to mixture, whisking it in with the fork until the vinaigrette is fully emulsified. Toss in the diced tomatoes. Serve with grain-fed veal chops.