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Italian Veal Steaks with Vegetables

Source of Recipe

Submitted by Brandon Johnstun From Veal Organization


Recipe Introduction

What most people think BBQ is, is really grilling. BBQ is done off the heat source. This is a simple yet really good recipe.

List of Ingredients

Tools

Knife
Cutting board
2 bowls
Pot
Skewers
BBQ grill
Briquettes or propane
Matches
Spatula
Tongs
Measuring cup
Measuring spoon, 1/2 Tsp
Can opener

NOTE: Extra plates. One to bring uncooked food out, one to bring cooked food in.


Ingredients

2 Veal shoulder arm or blade steaks, cut 3/4 inch thick (approx. 2 lbs)
1 can (14-1/2 oz) artichoke hearts, drained, cut in half
1/2 lb Medium mushrooms
2 Large red or yellow bell peppers, 1-inch pieces

Marinade:
3/4 C Prepared fat-free Italian dressing
1/4 to 1/2 Tsp Crushed red pepper




Recipe

Serves: 4
Time required: Prepare: 5 minutes Cook: 25 minutes
Difficulty: Easy


Directions

1. Get BBQ heating up. Clean grating.

2. Make marinade in bowl. Reserve 1/2 cup.

3. Put veal steaks and remaining marinade in ziplock. Suck all air out, and seal bag. Put vegetables in another ziplock and use reserved marinade. Marinade in refrigerator 2 hours or overnight. (Do not marinate vegetables overnight.)

4. Soak four 10-inch bamboo skewers in water 10 minutes; drain.

5. Thread vegetables onto skewers, alternating colors and vegetables. Reserving marinade.

6. Remove steaks from marinade; discard marinade.

NOTE: You can use the marinade to baste with only if you heat the marinade up to a boil.

7. Wipe down grate with a paper towel that has been soaked in cooking oil. This will help things not stick, and carmelize better.

8. To grill, place steaks and vegetables on grid over medium, ash-covered coals. Grill, covered, 16 to 18 minutes or until veal reaches medium doneness and vegetables are tender, or doneness you like. Turn steaks once and vegetables occasionally. You can baste them with reheated marinade.

9. Remove vegetables from skewers; return to reserved marinade that has been reheated. Remove bones and trim fat from steaks. Carve veal crosswise into thin slices. Serve.


To cook in oven:

1. Prepare same as above.

2. Preheat broiler.

3. Place steaks and vegetable kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes or until veal reaches medium doneness
and vegetables are tender, or doneness you like. Turn steaks once and vegetables occasionally. You can baste them with reheated marinade.

4. Remove vegetables from skewers; return to reserved marinade that has been reheated. Remove bones and trim fat from steaks. Carve veal crosswise into thin slices. Serve.


Serve with

Corn on the cob, green salad, crusty bread, watermellon, and smoothies.

Rice dish, like pilaf, green salad, fruit, smoothie with 7 Up in it.

Seasoned steak fries, jello salad, crusty bread with garlic butter, fruit juice.

Baked potato with all the trimmings, asparagus sauteed in oil and butter with red pepper flakes, nice piece of pie for dessert.


Variations

*Different types of mushrooms, squash, zuchinni, corn on the cob, or any vegetables you like.

*Grill up some fruit slices that you have marinated, like pineapple, and anything else with a lot of sugar in it, and is firm.

*Use different dressings, that are not thick.

*Add parmesan cheese to the dressings.