Veal Steak With Pesto (Hilaire)
Updated August 16, 2015
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and freshly ground black pepper to taste
4 veal steaks from the loin, about 5 ounces each
24 cherry tomatoes
2 tablespoons butter
Pesto (see recipe)
2 teaspoons finely sliced green onion tops
Preparation
- Step 1
Season the veal steaks with salt and pepper and grill on both sides until pink, about 5 minutes altogether.
- Step 2
Saute tomatoes in butter over high heat until they are ready to pop, about 2 minutes.
- Step 3
Meanwhile, spread a layer of pesto on top of each steak until all the pesto is used. Run steaks under broiler, until pesto is bubbly.
- Step 4
Place each steak in middle of plate with juices. Arrange cherry tomatoes around steak, spoon juices into plate. Sprinkle with green onion tops.
Private Notes
Comments
Outstanding! Made overseas with local veal tenderloin. Had no fresh tomatoes; substituted a (1/2) can of 'bio' tomatoes, added 1 clove garlic. Grilled eggplant, too, as side dish. Really easy, enjoyed by all.
Yum. And, so easy. Instead of firing up the grill for just the 2 of us, I cooked the steaks in a pan with a tiny bit of oil: 3 minutes on one side, 2 on the other. Otherwise, followed the recipe.