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Surf ‘n Turf with Ontario Veal

For me growing up Father’s Day dinner was always about my Dad firing up the charcoal grilling and cooking a great steak with a side of garlic butter pan fried shrimp. Tasty memories from my childhood.

Serves 4

Asparagus Slaw

8-12 plump spears fresh asparagus

1 small red onion, thinly sliced

1 green onion, finely chopped

1 stalk celery thinly sliced on the bias

1 radish, thinly sliced into rounds then julienned

2 tbsp (30 mL) chopped fresh parsley

3 tbsp (45 mL) olive oil

1 tbsp (15 mL) cider vinegar

Salt and freshly ground black pepper to taste

 

Veal Steaks

4 x 6 oz (170 g) center cut veal tenderloin filet steaks. About 1 ½-2 inches (4-5 cm) thick

2 tsp (10 mL) olive oil

4 tbsp (60 mL) steak spice. I used my Ted Reader BBQ Bone Dust Steak spice, but any steak spice will do

 

Garlic Butter Pan Fried Shrimp

3 tbsp (45 mL) butter

2 tbsp (30 mL) olive oil

12 pieces jumbo shrimp (16/20 count), peeled and deveined

6 cloves garlic minced

½ cup (125 mL) finely diced sweet onion

Splash of craft beer

½ cup (125 mL) chopped fresh parsley

Salt and freshly ground black pepper to taste

 

Garnish

½ cup (125 mL) crumbled blue cheese

Cut the tips off the asparagus spears and thinly slice the tips into 3-4 strips, place in a bowl. Using a vegetable peeler shave the asparagus spears/stalks into thin slices and add to bowl. Add the red onion, green onion, celery, radish, and parsley. Drizzle with a few tablespoons of olive oil and cider vinegar. Season to taste with salt and freshly ground black pepper and gently mix. Cover and refrigerate.

Brush the Ontario veal steaks all over with a little olive oil. Season with steak spice and set aside.

Prepare all ingredients for garlic butter pan fried shrimp and head to the grill.

Fire up your grill to high, approximately 450-600°F (232-315°C).

Grill veal steaks for 3-5 minutes per side for medium rare doneness. While the steaks are grilling heat a heavy bottomed fry pan either on a side burner of directly on your grill. Add the butter and olive oil to the pan and when the mixture is hot, and bubbling add in the garlic and onions and quickly sauté for about 1 minute. Add the shrimp and continue to sauté, stirring/turning the shrimp until they are fully cooked, pink/opaque, and tender. Add a splash of craft beer, chopped parsley and season to taste with salt and pepper.

Remove from heat and set aside keeping warm.

To serve place a small mound of asparagus slaw onto a plate. Top with grilled veal steak and then place 3 shrimp on top of the steak. Add a little asparagus slaw to garnish. Add crumbles of blue cheese, drizzle with olive oil and serve immediately.

Source: Ted Reader BBQ

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