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For Marinade: Cut veal tenderloins crosswise into 8 ounce steaks Combine marinade ingredients such as 3 tbsp. vinegar, 3 tbsp. oil, garlic, 3/4 tsp. salt and 1/2 tsp. pepper in large non-reactive container. Add veal; turn to coat. Refrigerate, covered, 3 to 4 hours.
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For Vinaigrette: Whisk ingredients such as 1-1/2 cups oil, 1/2 cup vinegar, 3/4 tsp. salt and 1/4 tsp. pepper in bowl until blended. Set aside.
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3
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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4
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.
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