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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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