• 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for grilling
• 1/4 cup red wine vinegar
• 5 garlic cloves, smashed and peeled
• 4 leafy sprigs fresh thyme
• Freshly ground black pepper
• 1 1/2 pounds boneless veal loin, cut into 1-inch cubes
• 2 large eggs, room temperature
• 1 medium leek (white and light green parts only), trimmed
• Coarse sea salt
• 1 large tomato, cut into 1/4-inch slices

Special Equipment: 8 skewers; if using bamboo skewers, soak them in water for 30 minutes before skewering
 

In a large bowl, whisk together 1/4 cup plus 3 tablespoons oil and the vinegar; stir in garlic, thyme and generous pinch pepper. Add veal and toss to coat. Marinate, covered and chilled, for 1 hour.

Bring a medium saucepan of water to a boil. Using a slotted spoon, lower the eggs into the water; simmer for 9 minutes. Transfer eggs to a bowl of ice water to stop cooking. Let cool for 2 to 3 minutes, then peel. Separate yolks from whites.

Cut leek crosswise into 1/2-inch rounds; wash well in a bowl of cold water, then lift out and pat dry.

In a small skillet, combine leek, 2 tablespoons oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes. Let cool completely, then transfer mixture to a blender. Add egg yolks, 2 tablespoons water, remaining tablespoon oil and generous pinch salt; purée until smooth (save egg whites for another use).

Heat grill to medium-high. Remove veal from marinade and thread onto skewers. Brush grill with oil. Cook, turning frequently, 10 minutes for medium-rare. Season with salt and serve with tomato slices and sauce.