Piancone Epicureo® Veal Strip Steaks with Stout Glaze


  1. Brush steaks with half the olive oil. Combine chile, cocoa, espresso, brown sugar, salt, and garlic; distribute evenly over steaks.
  2. For sauce: warm 1 tbsp olive oil; add shallot and garlic, sauté until shallot is tender not browned. Add mustard, broth, stout, mustard, and molasses. Bring to boil, reduce by half; stir in whole butter.
  3. Grill veal steaks to desired doneness, turning once or twice.
  4. Remove and rest half the time of cooking.
  5. Heat sweet potatoes in 350-degree oven until hot throughout.
  6. Blanch broccolini until just tender; sauté in remaining olive oil. Season to taste.
  7. Serve warm with glaze, roasted sweet potatoes, and broccolini.


  • 4 ea 12 oz Piancone Epicureo® KC style Veal Strip Steaks
  • 1/3 cup Roma® Oil, Olive, divided
  • 1 tbsp McCormick Culinary® Ancho Chile Pepper, Ground
  • 1 tbsp Roland® Cocoa Powder
  • 1 tbsp espresso, instant
  • 1 tbsp C&H® Brown Sugar
  • 1 tsp Diamond Crystal Kosher Salt
  • 1/2 tsp Magellan® Granulated Garlic
  • 2 tbsp shallot(s), minced
  • 1 ea Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 cup West Creek beef broth
  • 1/2 cup stout
  • 1 tbsp Grey Poupon® Dijon Mustard
  • 1 tbsp West Creek® Molasses
  • 1 tbsp Nature's Best Dairy® Butter
  • 12 oz Roastworks® Flame Roasted Sweet Potatoes
  • 12 oz Mann’s® Broccolini