Veal Loin Chops Chimichurri

Ingredients

6 Quebec Veal loin chops (T-bone steak)
60 ml (1/4 cup) Dijon mustard

For the chimichurri sauce

• 2 cloves of garlic
• 125 ml (1/2 cup) parsley
• 125 ml (1/2 cup) basil
• 125 ml (1/2 cup) coriander
• 30 ml (2 tbsp) oregano
• 1 grey shallot
• 60 ml (1/4 cup) white wine vinegar
• Zest and juice of one lemon
• 1 hot pepper
• 30 ml (2 tbsp) dried tomatoes
• 350 ml (1 1/2 cup) olive oil
• Salt and pepper to taste

For the presentation

• 60 ml (1/4 cup) crumbled feta cheese
• Cherry tomatoes cut in half
• Basil leaves to taste

Preparation

For the chimichurri sauce

1. In a food processor, place all ingredients together and blend.
2. Divide the sauce in two.

For the chops

1. Brush veal loin chops with Dijon mustard.
2. Spread half of the chimichurri sauce on the chops.
3. Marinate chops in refrigerator for 4 to 6 hours.
4. Preheat barbecue on medium high.
5. Cook chops for 3 minutes on each side.
6. Place chops on a serving platter.
7. Pour remaining chimichurri sauce over veal.
8. Garnish with crumbled feta cheese, cherry tomatoes and basil leaves.

Suggested side dish: Pearl couscous salad with olives, feta cheese and garden vegetables.

Recipe from Max L’Affamé.