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Contro Filetto di Vitello alla Griglia con Pesto di Pomodori Ramati Arrostiti
(Grilled Veal Striploin with Roasted Kumoto Tomato Pesto)
Serves: 6

Ingredients: 2 Lbs. or 900 gr. Veal Strip loin, trimmed

Marinade for Meat Roasted Kumoto Tomato Pesto

1 Tbsp. Mustard ie: dijon, honey, beer 6 seedless Kumoto Tomato, cut in ¼
1 Tbsp. fresh rosemary, chopped ½ cup extra virgin olive oil
1 Tbsp. fresh sage, chopped 2 cloves garlic
1 Tbsp. fresh thyme, chopped 12 leaves basil
1 Tbsp. fresh oregano, chopped 6 leaves mint
2 Tbsp. extra virgin olive oil 2 Tbsp. pine nuts
2 Tbsp. soy sauce ½ cup or grated cheese ie: pecorino grana-padana, reggina

Method: Preheat oven at 400°F // Preheat BBQ to Med-High

1. For Marinade: In a bowl combine the mustard, rosemary, sage, thyme, oregano, soy sauce
and olive oil, mix ingredients well. Place meat in a Pyrex dish and pour marinade over top.
Allow meat to marinate for one hour, turning meat several times.

2. For Pesto: Toss tomato’s with 2 tablespoons of olive oil and place on a baking dish, lined
with parchment paper, with the skin side down. Place in heated oven for 35 minutes.
Remove from heat and let cool.

3. Place the pine nuts and garlic in a food processor and pulse a few times. Add the basil and
mint and pulse again several times. Add oil and tomatoes, again pulse. Add the rest of
the oil, grated cheese, salt and pepper. Remove from food processor and reserve pesto.

4. When the barbeque is heated, place the strip loin on grill. Sear for 1 minute on each side.
Then with the lid down, grill for 8 to 10 minutes on each side or to desired cook time.
Let rest for 4 to 5 minutes then slice the meat and serve with pesto.

Note: Strip loin can also be cut into steaks, grilled and served with pesto.

EVOO = EXTRA VIRGIN OLIVE OIL

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.