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🍽️ Grilled Veal Liver Steaks with Honey-Raspberry Vinaigrette

327 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp liquid honey
• 75 ml raspberry vinegar
• 150 g mixed fine salad herbs (e.g. chervil, sorrel, nasturtium, borage, arugula)
• 750 g veal liver
• pepper
• 12 nasturtium flowers
• 150 ml light vinaigrette
• coarse sea salt (or fleur de sel)
• rapeseed oil (for the grill)

Instructions

1. 1. Put the honey and raspberry vinegar into a small saucepan.
2. 2. Let the mixture simmer on the stove for about one minute.
3. 3. Remove the pan from the heat and let the sauce cool down completely.
4. 4. Pick the fresh herbs off the stems.
5. 5. Wash the herbs thoroughly under running water.
6. 6. Spin the herbs dry in a salad spinner.
7. 7. Rinse the veal liver steaks under cold water.
8. 8. Pat the steaks dry with kitchen paper or a clean cloth.
9. 9. Season the liver lightly with freshly ground pepper.
10. 10. Preheat your charcoal grill and grease the grill grates with oil.
11. 11. Place the liver steaks on the hot grill.
12. 12. Grill the liver for two to three minutes on the first side.
13. 13. Turn the steaks several times while grilling.
14. 14. Brush the liver repeatedly with the cooled vinegar mixture while grilling.
15. 15. Remove the grilled liver from the grill and sprinkle sea salt over it.
16. 16. Mix the dry salad herbs and flowers with the remaining vinaigrette.
17. 17. Serve the seasoned liver together with the herb salad.

Nutrition per serving

• kcal: 327
• Protein: 28 g · Fett/Fat: 17 g · Carbs: 13 g