Veal Steaks Vesuvio
Lemon drizzled veal steaks and potato wedges are broiled together and served with green peas and an additional squeeze of lemon. This recipe can also be prepared on the grill.
2 tablespoons olive oil
3 large cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
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
- 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.