Veal Steaks Rio Grande with Fresh Salsa
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INGREDIENTS
2 veal shoulder blade or arm steaks, 3/4-inch thick, about 2 pounds
MARINADE
1 cup prepared Picante sauce
1 tablespoon fresh lime juice
2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepperFRESH SALSA
8-ounces tomatoes, seeded, finely chopped
1/4 cup onion, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh lime juice
1 serrano or jalapeno pepper, seeded, finely chopped (use caution)
1/2 teaspoon saltIn 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 at least 6 hours or as long as overnight, turning occasionally.
In medium glass bowl, combine salsa ingredients; toss lightly. Cover and refrigerate at least 2 hours. Let stand at room temperature 1 hour before serving.
Remove steaks from marinade; discard marinade. Place 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. Serve chops with salsa.
Serves 4
NOTES - If you are in a hurry, use prepared salsa. You could also use loin chops for this recipe.