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Veal Steak Vesuvio

Total preparation and cooking time: 45 minutes

Servings: 4


  2 veal shoulder arm or blade steaks, cut 1 inch thick (about 2 pounds)

  2 baking potatoes (about 1 pound), cut lengthwise into 8 wedges

  1 lemon, cut lengthwise into 8 wedges

  1/2 cup frozen peas, cooked


  2 tablespoons olive oil

  3 large cloves garlic, minced

  1 teaspoon dried oregano

  1/2 teaspoon pepper

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Combine seasoning ingredients. Brush 1/2 of seasoning on veal steaks. Toss remaining seasoning with potatoes.

Place steaks and potatoes on rack in broiler pan so surface of veal is 3 to 4 inches from heat. Squeeze juice from lemon wedges over steaks and potatoes; place wedges on rack. Broil 26 to 28 minutes for medium doneness, turning steaks, potatoes and lemon once. Remove steaks. Continue broiling potatoes and lemon 3 to 5 minutes or until lightly browned.

Carve veal; season with salt. Serve with potatoes, lemon and peas.