Recipes
Veal Striploin with Zesty Gremolata
If you’re looking to impress this winter, this is the cut to do it with.
Our whole veal striploin is lean, tender, and full of subtle flavour — and when you roast it to juicy perfection and top it with a zesty gremolata, the result is nothing short of restaurant-worthy.
Prep Time:
15mins
Cook Time:
30 mins + 10 mins resting
Servings:
6-8 servings
For the veal:
1 whole Veal Striploin
2 tbsp olive oil
1 tbsp Dijon mustard
2 cloves garlic, finely grated
1 tbsp fresh rosemary, chopped
1 tsp sea salt
Cracked black pepper
For the gremolata:
1 bunch fresh parsley, finely chopped
Zest of 1 lemon
1 garlic clove, finely grated or minced
2 tbsp olive oil
Salt to taste
1. Prep the veal:
Pat the veal dry. Mix mustard, olive oil, garlic, rosemary, salt, and pepper into a paste. Rub generously all over the veal. Let it sit at room temp for 30 mins.
2. Fire up the BBQ or oven:
Preheat to 220°C (or medium-high on the BBQ).
Sear the veal for 2–3 mins each side until golden.
3. Roast low & slow:
Lower the heat to 180°C. Cook until internal temp hits 60–63°C for medium-rare — around 25–30 minutes.
Rest the veal for 10–15 minutes before slicing.
4. Make the gremolata:
In a small bowl, mix parsley, lemon zest, garlic, olive oil, and a good pinch of salt. Stir well and set aside.
5. Serve it up:
Slice the veal across the grain and spoon gremolata over the top. Pair with roasted spuds, creamy mash, or grilled seasonal veg.
