Piancone Epicureo® Veal Strip Steaks with Stout Glaze
Piancone Epicureo® Veal Strip Steaks with Stout Glaze
Piancone Epicureo® Veal Strip Steaks with Stout Glaze
Directions
Brush steaks with half the olive oil. Combine chile, cocoa, espresso, brown sugar, salt, and garlic; distribute evenly over steaks.
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.
Grill veal steaks to desired doneness, turning once or twice.
Remove and rest half the time of cooking.
Heat sweet potatoes in 350-degree oven until hot throughout.
Blanch broccolini until just tender; sauté in remaining olive oil. Season to taste.
Serve warm with glaze, roasted sweet potatoes, and broccolini.
Ingredients
4 ea 12 oz Piancone Epicureo® KC style Veal Strip Steaks
