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This recipe can also be prepared on the
grill.
Veal Steaks Vesuvio
- 2 veal shoulder arm or blade steaks, cut
1-inch thick (about 2 pounds)
2 baking potatoes (about 1 pound), cut lengthwise into 8 wedges
1 lemon, cut lengthwise into 8 wedges
1/2 cup frozen peas, cooked
Seasoning:
2 tablespoons olive oil
3 large cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
- Combine seasoning ingredients. Brush 1/2
of seasoning on veal steaks. Toss remaining seasoning with potatoes.
- Place steaks and potatoes on rack in broiler
pan so surface of veal is 3 to 4 inches from heat. Squeeze juice
from lemon wedges over steaks and potatoes; place wedges on rack.
Broil 26 to 28 minutes for medium doneness, turning steaks, potatoes
and lemon once. Remove steaks. Continue broiling potatoes and
lemon 3 to 5 minutes or until lightly browned.
- Carve veal; season with salt. Serve with
potatoes, lemon and peas.
Makes 4 servings.
Recipe and photograph provided courtesy
of the Beef Industry Council.
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