Lemon-Rosemary Veal Steaks with Grilled Polenta
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INGREDIENTS
3 veal shoulder arm or blade steaks, cut 3/4-inch thick, about 3 pounds
Grilled Polenta (recipe follows)
1/2 teaspoon saltMARINADE
1/3 cup fresh lemon juice
1/3 cup water
1-1/2 teaspoons vegetable oil
1 teaspoon dried rosemary leaves, crushed
3/4 teaspoon garlic, crushed
1/4 teaspoon coarse grind black pepperIn small bowl, combine marinade ingredients; mix well. Place veal steaks and marinade in plastic bag; turning to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Prepare Grilled Polenta
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium doneness, turning once.
Remove bones and trim fat from steaks. Carve veal crosswise into thick slices; season with salt. Serve veal with polenta.
Serves 6
GRILLED POLENTA
2-3/4 cups water
3/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup shredded mozzarella or fontina cheese
2 tablespoons grated Parmesan cheeseIn 2-quart microwave safe dish, combine water, cornmeal and salt. Cover and microwave on high 10 to 12 minutes, stirring once. Stir in mozzarella cheese. Let stand, covered, 2 minutes. Spread cornmeal mixture in lightly greased 9-inch round pan; cool slightly. Cover and refrigerate at least 1 hour or as long as overnight.
Cut polenta into 6 wedges. Place wedges on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until lightly browned, turning once. Sprinkle Parmesan cheese over warm polenta.
Do not marinate in metal bowls or containers, you may get a metallic flavor. Do not reuse the marinade in the recipe as a sauce unless it has been heated to a rolling boil after removing the steaks. You may also broil steaks on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once.