Tender meat with special flavors - passionate griller Mareike Steiner regularly shows how well she can handle the monolith on her Instagram channel. In today's recipe, she presents kamado-baked saddle of veal with chimichurri and spinach, which goes wonderfully with gnocchi and a Mediterranean pepper and cream sauce. Have fun grilling it up!
Wash the saddle of veal, remove the fat from the top and butterfly cut.
Spread all but a tablespoon of the chimichurri on the meat, then top with the tomatoes, bacon and Parmesan. Evenly distribute the spinach and basil in whole leaves. Tie into a roll, rub with the rest of the chimichurri and sprinkle with the rub and rosemary.
Preheat the grill to 150°C and cook the saddle of veal for approx. 75 minutes over an indirect heat to a core temperature of 63°C. Serve with side dishes as desired.
