Herb Marinated Veal Blade Steak with Greek Vegetable Salad and Feta
Herb Marinated Veal Blade Steak
- 4 Veal Blade Steaks cut ¼ in thick
Marinade
- 1 T garlic minced
- 2 T Onion minced
- 1 T Parsley chopped
- 1 T Mint chopped
- 1 tsp Dill chopped
- ¼ tsp cayenne
- 1 T Sherry Vinegar
- ¼ Cup Olive Oil
- 1 T Kosher Salt
- 2 tsp Coarse Black Pepper
Combine all ingredients in a mixing bowl and marinate the steaks for an hour.
Greek Vegetable Salad and Feta
- 1 Cup Cucumber large dice
- 1 Cup Feta crumbled
- 1 Cup Tomato large dice
- 1 tsp Dill chopped
- 1 T Parsley chopped
- 1 T Mint chopped
- 1 T Sherry Vinegar
- ¼ Cup Olive Oil
- 1 Lemon zested
- 1 tsp Kosher Salt
- ½ tsp Coarse Black Pepper
Combine all prepped vegetables. In a bowl mix together the dressing reserve until presentation time.
- ¼ Cup Greek Yogurt
First scrape off the excess marinade. Heat a large sauté pan add a small amount of olive oil sear the steaks. Careful not to touch steaks together this will cause the steaks to sweat. Using multiple pans would be a good idea. Once some browning has occurred add a tablespoon of butter per two steaks. When the butter begins to foam turn the steak and continue to sear on other side for three to four more minutes. The entire cooking time should not take more than eight minutes.
Remove the steaks from the pans and let them rest for a minute or two. Set the plate with a good streak of yogurt down the middle. Dress the cucumber salad. Place the Steak on the yogurt
dressed plate and some of the salad on top.
