Aged veal chop with chimichurri and grilled tomatoes

Grain Fed veal
Veal Chop
30 min Preparation
15 min Cooking
4 Portions


  • 2 Aged Veal chops Fontaine Family
  • 8 cherry tomatoes on vine

Chimichurri sauce

  • 250 ml (1 cup) fresh flat-leaf parsley, finely chopped
  • 125 ml (½ cup) fresh cilantro, finely chopped
  • 15 ml (1 tablespoon) dried oregano
  • 125 ml (½ cup) extra virgin olive oil
  • 2.5 ml (½ teaspoon) smoked paprika
  • 15 ml (1 tablespoon) red wine vinegar
  • 1 shallot, finely chopped
  • 1 small garlic clove, finely grated with a microplane grater
  • Salt


  1. Combine shallot, garlic, vinegar and 1 tsp of salt in a medium bowl. Allow to rest for 10 minutes.
  2. Add parsley, cilantro and oregano. Gently whisk in olive oil with a fork.
  3. Pour half of the chimichurri sauce into a bowl and set aside for use later.
  4. Pour the other half into a bowl or glass dish and coat the meat with the sauce. Cover and refrigerate for 2 to 6 hours or overnight.
  5. Remove meat from marinade and pat dry to remove any excess oil.
  6. Preheat the BBQ, setting the burners to high.
  7. Grill the meat for about 4 to 5 minutes on each side or until the desired doneness.
  8. Grill the tomatoes 2-3 minutes.
  9. Set the meat aside on a plate and let rest for 5 minutes.
  10. Slice the meat against the grain.

Side dishes

Serve sliced veal with chimichurri sauce, grilled tomatoes and potato wedges

Tips and Tricks

Prepare the marinade in advance and allow chops to marinate in the refrigerator overnight.