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Veal t-bone steaks with red pepper kebabs

Updated: Wed, 31 May, 2023

Looking to take your grilling game up a notch? My recipe for succulent veal T-bone steaks with a finger-licking good dry rub, served alongside sizzling red pepper kebabs, will have your taste buds dancing in delight!

veal T-bone steaks

Are you a barbecue fiend?

A recipe for the barbecue summer: what can be nicer than getting your charcoal/gas-fired out, poking it around in a manly way even if you normally don't come within two feet of a cooker, sipping the fifth beer before the first burger comes off...

But: there’s a huge but to it, of course.

It's all very well in the countries that LIVE outdoors. Aussies - best wishes to you. Same thing in a French gite over two weeks in July: you can come outside even to cook bacon for breakfast. In England though, it's bad quality charcoaled food served by half-cut blokes. With the rain imminent.

Don't get me wrong, I'm all for having a beer or two al fresco and enjoying the two days of summer that nature usually allocates to these isles. But my view is: anything can be cooked better in the kitchen and then brought outside to consume if the crowds wish.

But I bet you won’t agree!

british barbecue

To BBQ or not to BBQ: The pros and cons of cooking food on a barbecue

There’s something about the smell of charcoal and smoke that makes Brits go crazy for a barbecue. As soon as the sun comes out, we rush to the nearest supermarket to stock up on sausages, burgers, chicken, and all sorts of marinades and sauces.

But is barbecuing really the best way to cook food? Here are some of the pros and cons of cooking food on a barbecue, from a British point of view.


-It’s fun and social. Barbecuing is not just about the food, it’s also about the experience. It’s a great opportunity to gather with friends and family, enjoy the outdoors, and have a laugh. You can also get creative with your food and try different recipes and flavours. Barbecuing has long existed in some form in just about every corner of the world, and it’s always been a social event.

-It’s delicious. There’s no denying that food cooked over fire tastes amazing. The smoky flavour, the charred edges, the juicy meat - it’s all mouth-watering. You can also enhance the taste by using spices, herbs, rubs, and marinades. Some people even throw wood chips or sprigs of lavender or rosemary on the charcoal to give off a lovely fragrance.

-It’s versatile. You can cook almost anything on a barbecue, not just meat. Vegetables, fruits, cheese, bread, pizza - you name it, you can grill it. Foil is handy for wrapping up chunks of food and cooking them without risk of burning. You can also make desserts on the barbecue, such as grilled pineapple or bananas with sugar and marmalade.

barbecued veal steaks with pepper kebabs


-It’s risky. Barbecuing can be dangerous if not done properly. You need to make sure that the barbecue is lit well ahead of time, that the smoke has cleared and that white ash appears on the glowing charcoal before you start cooking. You also need to ensure that the food is cooked evenly and thoroughly, especially chicken and pork, to avoid food poisoning. And don’t forget to keep an eye on the fire and keep children and pets away from it.

-It’s messy. Barbecuing can be a hassle to set up and clean up. You need to find a suitable spot for your barbecue, preferably away from trees and buildings. You need to have enough charcoal, matches, tools, plates, napkins, etc. And after you’re done eating, you need to dispose of the ashes safely and scrub the grill clean.

-It’s weather dependent. Let’s face it, British weather is not always ideal for barbecuing. It can be unpredictable, cold, windy, or rainy. And nothing spoils a barbecue more than having to run inside with your food when it starts pouring down. Of course, you can always cook everything indoors instead, but then it’s not really a barbecue anymore.

So there you have it - some of the pros and cons of cooking food on a barbecue. What do you think? Do you love barbecuing or do you prefer other methods of cooking? Let us know in the comments below!

veal steaks

My recipe for veal T-bone steaks hits the spot

If you're looking for a mouth-watering, flavour-packed meal to impress your guests, look no further than veal T-bone steaks with a dry rub, served alongside grilled red pepper kebabs.

This meal is the perfect combination of juicy, tender meat and fresh, grilled vegetables, making it a well-balanced and satisfying meal that's perfect for any occasion.

Whether you're hosting a dinner party or just want to treat yourself to something special, this recipe is sure to impress.

veal T-bone steaks with dry rub

Why veal steaks?

Veal T-bone steaks are a delicious cut of meat that is incredibly flavourful and tender. They are also easy to prepare and cook, making them a great option for both novice and experienced cooks.

The dry rub used in this recipe is a combination of herbs and spices that really enhance the flavour of the meat, giving it a delicious smoky taste that pairs perfectly with the sweetness of the red pepper kebabs.

Grilled red pepper kebabs are a great way to add some fresh and colourful vegetables to your meal. They are also easy to prepare and cook, making them a great side dish to accompany your veal T-bone steaks.

red pepper kebabs

The sweet and slightly smoky flavour of the grilled peppers pairs perfectly with the savoury and slightly spicy flavour of the dry rub on the veal steaks.

Whether you're looking to impress your guests or just want to treat yourself to something special, this recipe is sure to hit the spot.

So, fire up your grill, grab your ingredients, and get ready to cook up a storm with this mouth-watering recipe.

grilled veal steaks

Veal t-bone steaks with red pepper kebabs

Servings: 4Time: 30 minutes


  • For the dry rub:
  • 2 tsp sea salt flakes
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1½ tbsp light brown sugar
  • 1 tsp dried marjoram
  • ½ tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp very finely chopped rosemary
  • ½ tsp ground coriander
  • 4 veal T-bone steaks (about 350-400g each)
  • For the pepper kebabs:
  • 4 large red peppers
  • 4 small sweet onions
  • 1 whole head of green garlic
  • olive oil
  • For the sriracha mayo:
  • 6 tbsp mayonnaise
  • 2 tbsp honey
  • 2 tbsp sriracha hot sauce


1. Mix all the ingredients for the rub in a small bowl.

2. Place the steaks on a chopping board, sprinkle with the spices and rub them in well on both sides. Leave to infuse the flavour for at least 15 minutes or up to overnight.

3. For the pepper kebabs, core and de-seed the peppers. Cut them lengthwise in 8, then each eighth across in half – you want pieces about 4 x 3cm or thereabouts.

4. Peel and slice the onions not too thinly. Peel the green garlic cloves.

5. Using metal barbecue or soaked wooden skewers thread on a piece of pepper, a garlic clove, an onion slice and so on until you’ve used everything up. Drizzle some olive oil over the kebabs and sprinkle a little spice mix if you have any left.

6. Preheat a griddle pan or get the BBQ going on medium-high heat.

7. Barbecue the pepper kebabs away from the highest heat so that they cook before they burn, turning them over frequently.

8. Place the steaks over high heat and barbecue for 5 minutes on each side.

9. Mix the sriracha mayo ingredients in a serving bowl.

10. Serve the steaks with the kebabs and sriracha mayo.

Originally published: Sat, 23 July, 2016

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About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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