With all the hot weather we have been experiencing in Sydney recently we have been trying to avoid cooking inside and using the oven too much. Therefore on Sunday we were deciding what we could cook on the BBQ for dinner.

I  had a flick through my favourite cookbook at the moment, “The Gluten-free Kitchen” by Sue Shepherd, and came across these Olive and Fetta Veal Steaks. The great thing about this cookbook is that you don’t need a million and one ingredients for each recipe.

For these steaks you do need to marinate them for at least three hours so make sure you plan in advance!

I served the steaks with a brown rice salad (see recipe below) and veges (peas, snowpeas and barbecued zucchini and beans).

Ready to eat!

To make the Olive and Fetta Veal Steaks (my slightly adapted version):

Ingredients (serves 4)

  • 180g black olives, pitted and chopped
  • 200g fetta, crumbled
  • 1 tbs finely grated lemon zest
  • 2 tbs chopped mint
  • 2 tbs chopped flat-leaf pasley
  • 3 tbs olive oil
  • 4 lean veal steaks
  • Pepper

Method

1. Combine the olives, fetta, lemon zest, mint, parsley and 2 tbs olive oil in a bowl. Pat onto the veal steaks and season with pepper. Set aside on a plate for about three hours.

Marinating the steak

2. Fry the veal steaks (on the BBQ if you can!) for 3-5 minutes each side or until cooked to your liking.

And here’s how to make my brown rice salad:

Ingredients

  • 2 cups brown rice
  • 1/4 cup oil
  • Juice of 1/2 a lemon
  • 1 clove garlic, crushed
  • 1 tbs ginger juice (grated ginger with peel on & squeeze)
  • 1.5 tbs soy sauce
  • Brazil nuts (chopped up)

Method

  1. Cook brown rice as per instructions on packet and leave to cool
  2. Make the dressing (mix together oil, lemon, garlic, ginger juice and soy sauce) and mix into rice
  3. Add the chopped brazil nuts (you can use pecan nuts or macadamia nuts if preferred)

Brown rice salad

Serve with the veal steaks and vegetables of your choice and enjoy!

Do you like using the BBQ during summer?