Veal t-bones with lime and Corona beer

Name: Veal t-bones with lime and Corona beer
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: Québécoise
Ingredients: 2 veal t-bones 450 g each; 1/2 cup Corona beer; The juice of 2 limes; 3 tablespoons olive oil; 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 4 garlic cloves, finely chopped; 2 green onions, finely sliced; Salt and pepper from the mill

Preparation 15 min
Refrigeration 3 h
Cooking 20 min
Servings 2
Freezing I do not suggest

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Ingredients

2 veal t-bones 450 g each
1/2 cup Corona beer
The juice of 2 limes
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
4 garlic cloves, finely chopped
2 green onions, finely sliced
Salt and pepper from the mill

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Preparation

In a bowl, add the ingredients for the marinade then season with salt and pepper. Stir.
Place the veal chops in an airtight container and pour 3/4 of the marinade. Close the dish and shake well. Reserve in the fridge for 3 hours and shake from time to time. Reserve the fresh marinade in the fridge as well.
Preheat the BBQ at maximum intensity. Oil the grills.
Place the chops on the hot grills and splash with the marinade from the container. Cook for 3 minutes, rotate 45 degrees and continue cooking for 3 minutes.
Flip the veal and splash with the fresh marinade. Cook for 3 minutes, rotate 45 degrees and continue cooking for 3 minutes.
Close the fire directly below and continue on indirect cooking for 5 to 10 minutes, or until an internal temperature of 135°F. Baste with the marinade once in a while!
Place the chops on a plate and cover with foil. Let stand 5 minutes before serving!