Italian Veal Steaks with Marinated Vegetables

Total preparation and cooking time: 30 minutes
Marinating time: 2 hours or overnight

2 veal shoulder arm or blade steaks, 3/4" thick (approx. 2 lbs)
1 can (14-1/2 oz) artichoke hearts, drained, halved
1/2 lb medium mushrooms
2 large red or yellow bell peppers, 1" pieces
1-1/2 cups drained pitted ripe olives

Marinade:
3/4 cup prepared fat-free Italian dressing
1/4 to 1/2 tsp crushed red pepper

1. Combine marinade ingredients; reserve 1/2 cup. Place veal steaks and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 2 hours or overnight.

2. In large bowl, combine artichokes, mushrooms, bell peppers and reserved marinade; toss to coat. Cover and refrigerate up to 2 hours.

3. Soak four 10" bamboo skewers in water 10 minutes; drain. Thread vegetables onto skewers, reserving marinade.

4. Remove steaks from marinade; discard marinade. Place steaks and vegetable kabobs on rack in broiler pan so surface of veal is 4" from heat. Broil 14 to 16 minutes or until veal reaches medium doneness and vegetables are tender, turning steaks once and vegetables occasionally.

5. Remove vegetables from skewers; return to reserved marinade. Add olives; toss. Remove bones and carve veal crosswise into thin slices; serve with vegetables.

Serves 4.

Source: National Cattlemen's Beef Association

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