Rose veal sirloin steak with Hasselback potatoes and chimichurri

Hassleback potatoes, green beans and roasted garlic
Prep Time: 45 minutes
Cook Time: 30 minutes
Course: Main Course
Keyword: CHIMICHURRI, HASSLE-BACK POTATOES, ROSE VEAL, veal steak, veal steak recipe
Servings: 4 people
Author: Bart van der Lee


  • 600 gram rose veal sirloin
  • 500 gram young potatoes
  • 300 gram green beans
  • 15 gram parsley
  • 10 gram rosemary
  • 3 cloves garlic
  • 1 piece red chilli
  • 50 gram butter
  • 20 ml red wine vinegar
  • 100 ml extra virgin olive oil


Potatoes and beans

  • Wash the potatoes and boil in slightly salted water till just cooked.
  • Once cooked drain the water and thinly slice the potatoes 3/4 deep.
  • Lay them on a baking tray and sprinkle with olive oil and salt.
  • Bake them in the oven at 220°C till golden brown (20-25 min).
  • Clean and cook the beans in salted water, drain and sprinkle with olive oil and salt.


  • Wash, dry and chop the parsley.
  • Chop the chilli and 1/2 clove garlic.
  • Add 50 ml olive oil and 20 ml red wine vinegar.
  • Mix together well and season with salt.

Rose veal sirloin

  • Take the veal out of the fridge about 30 min before you start cooking.
  • Season the veal with pepper and salt. Sear in a hot skillet on high heat with a drop of oil until both sides are nice and brown.
  • Reduce the heat and add the butter, garlic and rosemary. Bask the meat till it's olden brown all around.
  • Close the heat source and let the veal rest in the pan. Turn after 5 min and check the core temperature.
  • Finish cooking the veal in the oven at 180°C to your preferred core temperature.
  • The best way to perfect your veal sirloin is to use a meat thermometer.
    MEDIUM RARE: 55°C-57°C
    MEDIUM: 60°C-63°C
    MEDIUM WELL: 65°C-69°C


Core temperature thermometer: https://amzn.to/3eTfwZF