Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 201 :: ON THE BONE
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marinated veal chops with catalan viniagrette
Source: Adapted from How to Grill, pg. 104
Method: Direct Grilling
Serves: 4 generously
Advance
Preparation: 
Category: Meat
Ingredients:
1 lemon
4 ribeye steaks, bone-in; 1-12 inch
thick; 16 to 20 ounces each)
3 to 4 tablespoons extra-virgin olive oil

Catalan Vinaigrette (for serving)


Other Items Needed:
Wood chunks for building a fire or 2 cups wood chips (preferably oak, cherry, or apple), unsoaked

Directions:
Rub should be equal parts coarse salt, cracked pepper, oregano, dried rosemary, and lemon zest. drizzle with olive oil.

Remove 8 strips of zest from the lemon with a vegetable peeler.
Cut the lemon in half.

No pounding.

Put the steak between two pieces of plastic wrap and pound to a thickness of 3/4-inch using the side of a heavy cleaver or with a scallopini pounder. Arrange the steaks in a large nonreactive baking dish and drizzle olive oil over them, turning the steaks several times to coat evenly. Place a strip of lemon zest and a sprig of thyme under and on top of each steak and squeeze the
lemon evenly over all. Let marinate for 20 to 30 minutes while you light the grill.

Set up the grill for direct grilling and preheat to high. If possible, build your fire with wood chunks. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat until you see smoke. When ready to cook, if using a charcoal grill and wood chips, toss the wood chips on the coals. Place the chops on the hot grill grate (reserve the lemon strips) and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, rotating the chops 90 degrees after 3 minutes sto obtain an attractive crosshatch of grill marks. Place a strip of the reserved lemon zest on each chop after turning them. Use the finger poke method to test for doneness, or insert an instant-read meat thermometer into the side, being careful not to touch the bone; it should read 140 to 145 degrees for medium-rare. Transfer the chops to plates or a platter and let rest for 3 minutes before serving.

Serve with the Catalan Vinaigrette
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