Veal Steaks

Without pounding them, I first seasoned them with salt and black pepper, then poured over them 2-3 spoons of soy sauce, a little olive oil, and for fans you can also add red wine - all this in a deep bowl. I left them to marinate in the fridge for a few hours; the longer they stay in the marinade, the better. Then I arranged them in the bowl with the holes and I don't remember how long they stayed on the steam, maybe about an hour. They turned out incredibly tender and delicious!

Sorry I'm only answering now, but I just joined in. After the meat has been in the marinade, I put it in foil like this - a few drops of fat, meat, vegetables, spices, garlic, a little dry brandy, and I wrap it well so it doesn't leak. I put it in one little dish and in another potatoes with spices and a little butter. That's it. When you open the foil, there's also a bit of sauce inside. Without foil, as it is with the marinade, I put the pieces straight into the dish and the garnish in another. But that way it's much drier. It depends on what you like.