How to make
You can replace, at your discretion, the dry oregano with 2 tbsp. of fresh oregano.
Cut the veal rump steak into large and even pieces, by removing the veins and skins.
Mix the red wine, garlic salt, oregano and ground black pepper in a jug.
Put the steak pieces in a large and shallow non-metallic plate. Pour them with half of the finished mixture and put them in the refrigerator for a few hours or overnight. Prepare the barbecue about an hour before you start grilling.
Grill the flavored veal steaks on the heated and greased barbecue for about 3-4 minutes on each side.
If you decide that you want them cooked more, leave them to cook for longer. With the remaining half of the wine mixture, spread the steaks frequently with a suitable brush, while they are baking.
Serve the delicious barbecue steak with red wine with a suitable garnish and eat the aromatic steaks while they are still warm.
