Citrus-Herb Marinated Veal Steaks
Citrus-herb marinated veal steaks make for a delectable yet simple grilling recipe. Most of the work is done for you while the veal marinates in a tangy lemon-based sauce, getting primed for grilling perfection. Then simply grill and serve with potatoes and zucchini for a hearty meal.
15 minutes (plus marinade)
2 veal arm or blade steaks, cut 3/4-inch thick (about 1 pound each)
1/2 cup lemon juice
2 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon minced fresh rosemary, divided
1 pound fingerling potatoes, halved or quartered if large
3/4 cup water
1 medium zucchini, cut in 1/4-inch thick slices
Combine lemon juice, 2 tablespoons olive oil and 2 teaspoons rosemary in small bowl. Place veal steaks and lemon juice mixture in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium (160ºF) doneness, turning occasionally.
Meanwhile, combine potatoes and 3/4 cup water in large nonstick skillet over medium heat. Bring water to a boil; cover and cook 8 minutes or until potatoes are tender. Continue cooking, uncovered, about 2 minutes or until water has evaporated, stirring occasionally. Add zucchini, remaining 2 teaspoons oil and 1 teaspoon rosemary. Cook and stir 6 to 7 minutes or until zucchini is tender and begins to brown. Season with salt, as desired
Carve steaks crosswise into thin slices; season with salt, as desired. Serve with vegetables.
Chef’s Tip: *To broil, place steaks on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.
Nutritional Information Per Serving
132 mg cholesterol; 1.2 g fiber; 4 g monounsaturated fat; 14.5 mg niacin; 0.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 2.0 mg iron; 13.1 mcg selenium; 5.4 mg zinc; 3.6 mg choline.