My butcher always has good looking local veal. This weekend I picked up some great looking sirloins for the grill:
One of the sirloins, I seasoned like I would a steak: granulated garlic, sea salt, and fresh ground pepper. The other I marinaded in a Ginger Lime marinade that I threw together:
Ginger Lime Marinade
1/4 cup soy sauce
1/4 cup canola oil
1 tbsp minced garlic
1 thumb sized piece of fresh ginger, finely minced
2 tsp sriracha sauce
Juice of one lime
Fresh ground pepper to taste
I put about a quarter of the marinade on some fresh asparagus.
Got the grill screaming hot. Made a pork chop for the Mrs. Veal falls in the too cute to eat category.
5 minutes a side for the veal. 10 min per for the chop. The asparagus just gets pushed around until it is brown on the outside, but still crisp:
Finished product:
The veal was just past perfect medium. I also made some rice pilaf for the side:
Both pieces of veal were great. Moist and tender. While I liked both, the marinaded piece was my favorite.
Enjoy,
Bill
One of the sirloins, I seasoned like I would a steak: granulated garlic, sea salt, and fresh ground pepper. The other I marinaded in a Ginger Lime marinade that I threw together:
Ginger Lime Marinade
1/4 cup soy sauce
1/4 cup canola oil
1 tbsp minced garlic
1 thumb sized piece of fresh ginger, finely minced
2 tsp sriracha sauce
Juice of one lime
Fresh ground pepper to taste
I put about a quarter of the marinade on some fresh asparagus.
Got the grill screaming hot. Made a pork chop for the Mrs. Veal falls in the too cute to eat category.
5 minutes a side for the veal. 10 min per for the chop. The asparagus just gets pushed around until it is brown on the outside, but still crisp:
Finished product:
The veal was just past perfect medium. I also made some rice pilaf for the side:
Both pieces of veal were great. Moist and tender. While I liked both, the marinaded piece was my favorite.
Enjoy,
Bill
No comments:
Post a Comment