Grilled veal steak with potatoes and arugula salad
Grilled Veal Ribeye with Potatoes and Arugula Salad
I found some fresh veal ribeye at the butcher, tender and young, as we still see around here, and I prepared it simply, without complications. I remembered the discussions on TV about meat being browned only on the edges, but in our family, we don't really go for the rare option, so I adjusted the cooking time to our taste. The pieces had a bit of bone and some skin that I had to trim beforehand to prevent it from curling up on the grill. I prepared everything quickly, with boiled potatoes that were then fried with roasted garlic, and a fresh arugula salad with lemon juice.
Quick Info
Total time: approx. 50-60 minutes
Preparation time: 15 minutes
Cooking time: 35-45 minutes
Servings: 3
Difficulty: medium
Recipe type: main course, for lunch or dinner
Ingredients
1 piece of veal ribeye (approx. 1 kg, using only half)
2-3 tablespoons olive oil
salt
freshly ground pepper
1 sprig of rosemary
1 garlic clove
6 potatoes
2 teaspoons butter
arugula salad
1/2 lemon
Preparation Method
1. The Meat
1.1. Cut 3 thick slices of ribeye, about 1-2 fingers thick each, according to your preference.
1.2. Check if the piece has any skin or tough membranes on the edges – remove them with a small, sharp knife to prevent curling while grilling.
1.3. Sprinkle salt on both sides and let the meat sit at room temperature while you prepare the rest.
2. Grilling the Ribeye
2.1. Heat a grill pan over high heat.
2.2. Add a tablespoon of oil, then place the rosemary sprig in the hot oil.
2.3. Lay the meat slices on top of the rosemary, making sure not to overcrowd the pan.
2.4. Let the ribeye brown for 3-4 minutes on each side, still over high heat. The time may vary slightly depending on thickness and how you want the meat cooked.
2.5. Transfer the slices to an oven-safe dish.
2.6. Sprinkle freshly ground pepper on top.
2.7. Place the dish in the preheated oven at 200°C for a maximum of 10 minutes. The meat will be well-cooked without being dry.
3. The Potatoes and Roasted Garlic
3.1. Wash the potatoes very well, leaving the skin on, using an abrasive sponge.
3.2. Boil them in salted water until soft.
3.3. Cut the top off the garlic bulb (about 1 cm), drizzle with a little olive oil, and sprinkle with salt. Wrap it in aluminum foil.
3.4. Place the garlic in the oven at 200°C for 20 minutes.
3.5. After roasting, press from the uncut side and scoop out the soft flesh.
3.6. Mash the roasted garlic with a fork.
4. Fried Potatoes with Garlic
4.1. Peel the boiled potatoes and cut them into cubes.
4.2. Add a tablespoon of olive oil to a pan and add the mashed roasted garlic.
4.3. Add the two teaspoons of butter, then the remaining rosemary leaves from the grill.
4.4. Add the potato cubes, season with salt and pepper to taste.
4.5. Fry over high heat for 5-10 minutes until they develop a light crust on the edges.
5. The Salad
5.1. Wash the arugula and drain it well.
5.2. Squeeze half a lemon over the arugula just before serving.
6. Serving
6.1. Serve the meat warm, alongside the fried potatoes with roasted garlic and the arugula salad.
Why I Make This Recipe Often
Grilled veal ribeye is quick to prepare if you have good meat. It's hearty but not heavy, and the combination with potatoes and arugula works well for both lunch and dinner. Plus, the steps are quite clear and don't involve complicated techniques.
Tips and Variations
Tips
- The meat is easier to cut with a very sharp knife; otherwise, the skin can be annoying.
- Don’t let the meat dry out in the oven; keep an eye on the time if you have thinner pieces.
- You don’t need much oil, just enough to prevent sticking.
Substitutions
- You can also use beef tenderloin, but it won’t have exactly the same texture.
- Rosemary can be replaced with thyme if you don't have it on hand, but the flavor will be different.
- If you can’t find arugula, a simple green salad will work, without any additional toppings.
Variations
- If you prefer oven-baked potatoes, you can cut them into cubes and roast them directly with oil, garlic, and rosemary.
- The meat can also be grilled outdoors using the same basic steps.
- For a more flavorful version, you can add a splash of mustard to the salad dressing.
Serving Ideas
- You can drizzle a bit of olive oil over the meat just before serving.
- Serve everything on a platter, with the salad on the side, so everyone can take as much as they want.
- The potatoes can be sprinkled with chopped parsley if you want some extra greenery.
Frequently Asked Questions
1. Can I prepare the meat in advance and store it in the fridge until cooking?
- Yes, you can cut and salt it a few hours ahead, but don’t partially cook it and then reheat, as it will dry out.
2. What do I do if I don’t have a grill pan?
- Use any thicker pan, preferably cast iron if you have one. The meat will still brown, just without the specific grill marks.
3. Is roasted garlic optional?
- Yes, you can skip it if you’re short on time or don’t feel like it, but roasted garlic gives a milder flavor to the potatoes.
4. Can the potatoes be boiled a day in advance?
- Yes, you can boil them ahead and keep them in the fridge. Just fry them with the garlic when serving.
5. Does beef directly replace veal?
- Not exactly. Veal is more tender and lighter in color. If you use beef, adjust the cooking time and expect a different texture.
Nutritional Values
(Estimate per serving: meat, potatoes, salad)
Calories: 480-560 kcal
Protein: 38-42 g
Fat: 18-22 g
Carbohydrates: 45-55 g
Values are approximate. Potatoes and butter add carbohydrates and fats, while veal is quite lean if it doesn’t have much fat.
Storage and Reheating
Cooked meat loses its texture when reheated, so it’s best enjoyed immediately. Fried potatoes can be stored in the fridge for a day but are best fresh. The arugula salad doesn’t keep, so add it only when serving. If you have leftover meat, reheat briefly in the oven or pan, not in the microwave, to avoid a rubbery texture.
My piece of beef was a bit sinewy and had some membranes, so I had to remove the membranes, as leaving them makes the meat tighten when cooked. I cut 3 thick slices of meat, about 1 or 2 fingers thick, depending on how thick you want the slices. The thickness of the meat also determines how long you leave it on the heat. I only added salt to the meat, heated a grill pan, added a tablespoon of oil, a sprig of rosemary, and placed the slices of meat on top. I left the meat on high heat for 3-4 minutes on each side. I transferred the meat to a heat-resistant dish, seasoned it with freshly ground pepper, and placed the dish in the preheated oven at 200 degrees for a maximum of 10 minutes. For the potatoes: wash the potatoes well with a scrubbing sponge, and boil them in salted water. Cut 1 cm off the base of the garlic head, wrap it in aluminum foil with a pinch of salt and 1 teaspoon of olive oil. Bake for 20 minutes. After baking, the garlic will easily come out of its skin by pressing from the end towards the cut edge. Mash it with a fork, place it in a pan, add 1 tablespoon of olive oil, butter, the rosemary leaves from the grilling, the boiled and peeled potatoes cut into cubes, salt, and pepper to taste. Fry on high heat for 5-10 minutes. Serve the meat with potatoes and arugula salad drizzled with lemon juice. Enjoy your meal!!! To remove the membranes from the meat, you need a small but extremely sharp knife. The meat is cooked to everyone's taste, depending only on the thickness of each piece; I cut mine about 2 fingers thick... mine didn't come out bloody, but it wasn't dry either.
Ingredients: 1 piece of beef brisket weighing approximately 1 kg (of which I used 1/2) 2-3 tablespoons of olive oil salt and pepper to taste 1 sprig of rosemary 1 clove of garlic 6 potatoes 2 teaspoons of butter arugula salad 1/2 lemon
