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Veal T Bone Steak with Salsa

Veal T Bone Steak with Salsa

Veal T Bone Steaks are considered the piece-de-résistance of the steak world. They're succulent, very juicy and, when coupled with a light salsa, irresistible. What's more, the fresh tomatoes in this recipe cut through the delicious garlic marinade giving it a delectable Italian twist.


For the Salsa:

  • 3 slices Traditional Italian Pane Di Casa
  • 3 large tomatoes, very finely chopped
  • 2 anchovy fillets, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil


  • Calories: 327kcal
  • Protein: 55.5g
  • Carbs: 9.8g
  • Fats: 3.1g


  1. Heat a frying pan over a medium heat and brush the garlic marinade off the steaks. Pat them dry with a little kitchen roll and season well with some salt and pepper.
  2. Place 2 of the steaks in the pan and allow them to cook for 3 minutes on one side, then turn them and cook for a further 3 on the other.
  3. Remove from the pan and cover with tin foil to rest.
  4. Repeat this process with the remaining 2 steaks. Serve with the steamed beans and a few generous spoonfuls of salsa.

To Make The Marinade

  1. Preheat your oven to 200°C, place the Italian Pane Di Casa on a baking tray and bake for approx. 12 mins or until crisp. Remove and allow to cool before crumbing in a food processor to pea sized bread crumbs.
  2. Transfer the crumbs to a bowl and add the anchovies and tomatoes. Season well and stir in the red wine vinegar and olive oil.
Just £1.40

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