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Parmesan Crusted Grilled Veal Rib Steaks with Amaretto Hazelnut Three Herb Pesto Cream Sauce

A quick ‘n easy recipe for those busy weeknights when you are craving a tasty steak; veal steak that is. Veal rib steaks are deliciously lean so make sure you do not overcook them. Best grilled rare (as pictured), medium-rare, or medium.

Note:  If you do not have these three varieties of herbs use what you have. Sage, thyme, oregano, cilantro, tarragon, marjoram are all great additions or substitutes. Play to create tasty!

1½ cups (375 mL) fresh basil leaves, divided

¾ cup (185 mL) fresh dill, divided

¾ cup (185 mL) fresh parsley, divided

½ cup (125 mL) + big drizzle olive oil

1 lemon juiced

3 tbsp (45 mL) amaretto, divided

8 plump cloves garlic, coarsely chopped

¼ cup (60 mL) hazelnuts

¼ tsp (1 mL) salt

Freshly ground black pepper to taste

2 x 12 oz (340 g) boneless Ontario veal rib steaks cut 1 to 1 ½ inches (2.5 – 4 cm) thick

1 cup (250 mL) grated Parmesan cheese

½ cup (125 mL) 35% whipping cream

In a food processor combine 1 cup (250 mL) of basil and a ½ cup (125 mL) each of fresh dill and parsley. Add ½ cup (125 mL) of olive oil, 2 tsp (10 mL) lemon juice, 1 tbsp (15 mL) amaretto, 4 cloves of garlic, hazelnuts, salt and freshly ground black pepper to taste. Pulse until smooth, adding a little more oil if the mixture gets too thick. Pesto should be a little loose. Adjust seasoning with a little extra salt and pepper if required. Cover and set aside, refrigerated. Keeps for up to 2 weeks refrigerated.

Place veal rib steaks into a shallow dish side by side. Liberally drizzle both sides of the veal with olive oil. Chop the reserved basil, dill and parsley toss it on the veal steaks. Add the chopped garlic and season to taste with freshly ground black pepper. Turn the veal to coat it with the herbs, garlic and pepper.

Drizzle with remaining lemon juice and amaretto. Have a shot of amaretto yourself, you deserve it!

Add a heaping tablespoon of the pesto. Gently massage the mixture into the veal rib steaks to coat both sides evenly. Cover and refrigerate for up to 4 hours.

Remove veal rib steaks from refrigerator at least 30 minutes before grilling.

While the steaks are resting make the pesto cream sauce. Heat a small saucepan over medium heat, add a drizzle of olive oil and 2 tbsp (30 mL) of reserved pesto. Add whipping cream and bring to a low boil, reduce heat to low and simmer, stirring occasionally until thickened, sauce should coat a back of a wooden spoon. Set aside keeping warm

Season your grill grates with non- stick cooking spray. Safety tip: only apply non-stick spray to grill grates when they are cool, for a better non-stick slick grill grate surface and its safer too so you don’t blow up!

Fire up your grill to medium high – 450-600 °F (230-315 °C).

Place the grated Parmesan cheese onto a large plate or platter. Spread the Parmesan evenly over the plates surface. Take one rib steak from the marinade and place on the bed of Parmesan cheese. Press firmly and turn over and repeat on the other side to completely coat the marinate veal ribs steaks in Parmesan cheese

Spray top side of the Parmesan crusted veal rib steak with non-stick cooking spray. Place onto hot grill spray side down. Repeat with remaining rib steak. When the steaks hit the grill spray the top of the steaks with the non-stick cooking spray.

Grill veal rib steaks for 3 to 5 minutes until the Parmesan is lightly charred. Note you will lose a little of the Parmesan crust but that is okay.

Turn steaks and continue to grill for 2 to 3 minutes more until desired doneness.

Remove from grill and let rest for 3 to 5 minutes. Slice on the bias and pour the pesto cream sauce over top of the veal.

Source: Ted Reader BBQ

 

 

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