David Mosner wholesale veal and lamb, Bronx, NY, MVP Veal Packers, natural veal..

David Mosner Inc.
Tel: (718) 328-5600
Fax: (718) 842-6693
info@davidmosner.com

Veal Steaks Rio Grand with Fresh Salsa

          Prep Time: 20 minutes
          Marinate Time: 6 hours or overnight
         Cook Time: 15 minutes

o 2 veal shoulder blade or arm steaks, cut 3/4-inch thick
(approx. 2 lb.)

Marinade and/or Sauce:

o 1 c. prepared picante sauce
o 1 TBS. fresh lime juice
o 2 tsp. vegetable oil
o 1/4 tsp. salt
o 1/8 tsp. pepper

FRESH SALSA:
o 8 oz. tomatoes, seeded, finely chopped
o 1/4 c. onion, finely chopped
o 2 TBS. fresh cilantro, finely chopped
o 2 TBS. fresh lime juice
o 1 serrano or jalapeno pepper, seeded, finely chopped
o 1/2 tsp. salt

1. In small bowl, combine marinade ingredients; mix well. Place veal steaks and marinate in plastic bag, turning to coat. Close bag securely and marinate in refrigerator at least 6 hours or as long as overnight, turning occasionally.

2. In medium glass bowl, combine salsa ingredients; toss lightly. Cover and refrigerate at least 2 hours. Let stand at room temperature 1 hour before serving.

3. Remove steaks from marinade; discard marinade. Place steaks on rack in broiler pan so surface of meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness, turning once. Serve chops with salsa. Makes 4 servings.