Grilled Veal Steaks with Olive-Tomato Relish
Wednesday, 17 June 2009
Look for veal with a fine grain and creamy pink color, any fat covering should be milky white. At the market, packages should be securely wrapped with no signs of leakage, and should be cold to the touch, without any tears or punctures.
At a glance
3 tablespoons chopped pitted green olives
3 tablespoons chopped pitted black olives
1 tomato, seeded and diced
1 clove garlic, minced
Juice and zest of 1 lemon
2 tablespoons chopped parsley plus additional for garnish
4 tablespoons olive oil
2 half-pound veal steaks
Freshly ground black pepper
In a large bowl, combine the green and black olives, tomato, garlic, lemon juice, parsley, and 2 tablespoons of the oil. Mix well and set aside.
Transfer the veal steaks to a large piece of aluminum foil, setting them side by side. Using your fingers, rub the remaining 2 tablespoons of oil into the steaks on both sides and season generously with salt and pepper. Wrap the foil around the steaks and let stand to marinate for 1 hour at room temperature.
Preheat a charcoal or gas grill to 400 degrees F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
Remove the steaks from the foil package and transfer them to the prepared grill rack over direct heat. Cook for 3 minutes, then rotate the steaks 90 degrees to make a criss-cross grill mark, and cook for 3 minutes longer. Flip the steaks over and cook for 5 to 7 minutes longer, until the internal temperature reaches 145˚F for medium-rare. Transfer the steaks to a plate, grill-marked side up. Let stand, covered, for 5 minutes.
To serve, top each steak with 1 to 2 tablespoons of the olive sauce and garnish with chopped parsley.