Chef David Rosengarten
Ingredients
Marinade:
- 3 Tbsp Sherry vinegar
- 3 Tbsp Extra-virgin olive oil
- 6 each Garlic cloves, minced
- 3/4 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
- 12 each or 6 lb Veal loin, short tenderloins (IMPS/NAMP (347), trimmed
Vinaigrette:
- 1-1/2 cups Extra-virgin olive oil
- 1/2 cup Sherry vinegar
- 1/2 to 3/4 tsp Kosher salt
- 1/4 tsp Ground black pepper
- 48 pieces or about 1 lb each 2 large onions, cut into 1-1/2-inch pieces
- 24 slices or about 8 oz each 3 red bell peppers, cut lengthwise into 1-inch thick slices
- 24 slices or about 8 oz each 3 yellow bell peppers, cut lengthwise into 1-inch thick slices
- 1-1/2 cups or 8 oz Marinated olives, coarsely chopped
Instructions
Marinade:
Cut veal tenderloins crosswise into 8 ounce steaks Combine marinade ingredients in large non-reactive container. Add veal; turn to coat. Refrigerate, covered, 3 to 4 hours.
Vinaigrette:
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Whisk vinaigrette ingredients in bowl until blended. Set aside.
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Thread onion pieces onto skewers. Grill onions and bell pepper slices 10 to 15 minutes or until lightly charred. Place in large bowl. Set aside.
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Grill 1 veal tenderloin steak until medium doneness, turning often. Carve into 1/2-inch thick slices. Toss with 2 red bell pepper slices, 2 yellow pepper slices, 4 onion pieces, 2 Tbsp vinaigrette and 2 Tbsp olives.
