Veal Steaks Vesuvio

Veal Steaks Vesuvio


2 veal shoulder arm or blade steaks, cut 1″ thick (about 2 lb)
2 baking potatoes (about 1 lb), each cut lengthwise into 8 wedges
1 lemon, cut lengthwise into 8 wedges
1/2 cup frozen peas, cooked

Ingredients for Seasoning

2 Tbsp olive oil
3 large cloves garlic, minced
1 tsp dried oregano


  1. Combine seasoning ingredients and 1/2 tsp pepper. Brush 1/2 of seasoning on veal steaks. Toss remaining seasoning with potatoes.
  2. Place steaks and potatoes on rack in broiler pan so surface of veal is 3″ to 4″ from heat. Squeeze juice from lemon wedges over steaks and potatoes; place wedges on rack. Broil 26 to 28 minutes for medium doneness, turning steaks, potatoes and lemon once. Remove steaks.
  3. Continue broiling potatoes and lemon 3 to 5 minutes or until lightly browned.

Carve veal; season with salt. Serve with potatoes, lemon and peas.

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