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  • 4 Veal T-Bones
  • 1/2 cup kosher salt
  • 1/2 gal. water
  • 1 bunch cilantro
  • 1 1/2 cup fresh mint leaves
  • 1 jalapeno
  • 1 tbsp. kosher salt
  • 1 yellow onion
  • 1 tbsp. lemon juice
  • Source Chef Graham Submission


  1. Combine the water and salt in a sauce pan. You can add a sprig of fresh rosemary and a couple sprigs of fresh thyme if you like. Bring to a boil to dissolve the salt and then cool completely. Place the veal in the brine solution and allow to brine for about 4 hours, or overnight.
  2. To make the Chutney, combine the cilantro, mint, jalapeno, salt, onion, and lemon juice in a food processor and process to paste. Adjust the consistency with water. Taste the chutney and adjust seasoning with salt as needed.
  3. Grill the veal over a medium flame to your desired doneness then all them to rest for 5 minutes covered with foil. Spread a spoonful of sauce over each steak and enjoy.