Fillet of Veal
A veal fillet is a thin and tender cut of beef that is also boneless. Veal itself is derived from young cattle, and most countries that produce dairy products tend to get this cut of meat from male calves instead of female. WiseGeek
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Steak with Green Peppercorns.
Some versions use several types of peppercorns in the sauce’s preparation, and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of steak au poivre use a peppercorn sauce in their preparation. Wikipedia
Veal Marsala
Veal Marsala (Scaloppine al Marsala)
The origins of the dish are unclear, but the use of Marsala, a Sicilian fortified white wine, points to the island. However, it’s commonly found on menus in Roman trattorias, leading some to believe it developed and became popular in the capital city. Either way, it’s delicious and impresses your friends at the dinner table. SummerinItaly
Veal Parmigiana
Sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce. synonyms: veal parmesan. type of: dish. a particular item of prepared food. Recipetips
Stew of Veal in Cream Sauce
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds which are not used for breeding. Wikipedia
Vitello Tonnato with Fresh Capers
Vitello tonnato—chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. … Thin slices of veal are served chilled, dressed with a creamy sauce made of anchovies, tuna, hard-cooked egg yolks, capers, lemon juice, and vinegar.
The Spruce Eats
Grilled Skirt Steak with Shiso Chimichurri
Recipie: Paul Hobb’s Crossbarn winery
INGREDIENTS
1 bunch red or green shiso, finely chopped
1 tbsp fresh oregano, finely chopped
1 c extra virgin olive oil
2 tbsp sherry or red wine vinegar
Pinch of ancho chili powder
Pinch of garlic powder
1.5 lbs whole skirt steak, trimmed (we used True Grass Farms)
Salt and Pepper
INSTRUCTIONS
Mix together first six ingredients to make chimichurri and set aside for at least one hour.
Light charcoal 30 minutes in advance to build a good coal bed.
Place steak on a rack and season generously with salt on both sides. Move steak to grill over medium-high heat and leave untouched on first side for 3 minutes.
Flip steak and cook on second side for 3-4 minutes, adjusting coals if heat seems too hot.
Season steak with pepper as it is coming off the grill.
Place steak in baking dish or other container and pour chimichurri over the top; allow to rest, uncovered for at least 10 minutes, flipping halfway through. Reserve excess chimichurri for garnish.
Place chimichurri-marinated steak back on the grill to reheat over medium-high heat for no more than one minute per side.
Slice steak against the grain (going with the grain results in a steak that is tough).
Place on a platter and spoon some of the extra chimichurri on top
INGREDIENTS
1 bunch red or green shiso, finely chopped
1 tbsp fresh oregano, finely chopped
1 c extra virgin olive oil
2 tbsp sherry or red wine vinegar
Pinch of ancho chili powder
Pinch of garlic powder
1.5 lbs whole skirt steak, trimmed (we used True Grass Farms)
Salt and Pepper
INSTRUCTIONS
Mix together first six ingredients to make chimichurri and set aside for at least one hour.
Light charcoal 30 minutes in advance to build a good coal bed.
Place steak on a rack and season generously with salt on both sides. Move steak to grill over medium-high heat and leave untouched on first side for 3 minutes.
Flip steak and cook on second side for 3-4 minutes, adjusting coals if heat seems too hot.
Season steak with pepper as it is coming off the grill.
Place steak in baking dish or other container and pour chimichurri over the top; allow to rest, uncovered for at least 10 minutes, flipping halfway through. Reserve excess chimichurri for garnish.
Place chimichurri-marinated steak back on the grill to reheat over medium-high heat for no more than one minute per side.
Slice steak against the grain (going with the grain results in a steak that is tough).
Place on a platter and spoon some of the extra chimichurri on top
Carne Asada Tacos
Beef that has been marinated and grilled, typically served sliced in thin strips as a main course or as a filling in tacos, burritos, etc. Wikipedia
Roast Beef
Roast beef is a traditional English dish of beef which is roasted. Essentially prepared as a main meal, the leftovers are often used in sandwiches and sometimes are used to make hash. – Wikipedia
