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Veal Minute Steak with Romesco Potato Salad (gluten-free)

Veal Minute Steak with Romesco Potato Salad (gluten-free)
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This Veal Minute Steak with Romesco Potato Salad is a quick, fresh, and flavorful gluten-free meal combining tender veal steaks with a bright, smoky Mediterranean-inspired Romesco potato salad. Ready in under 30 minutes, it offers a balanced and nutritious dish that is visually stunning and perfect for any occasion.

Ingredients

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Veal Minute Steaks

  • Tender thin-cut veal minute steaks (about 4 pieces, approx. 4-5 oz each)
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil, for searing

Romesco Potato Salad

  • 1 ½ lbs small waxy baby potatoes (baby reds), halved or quartered
  • 1 cup roasted red peppers (drained)
  • ½ cup toasted almonds
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • ⅓ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup fresh parsley, chopped

Instructions

  1. Prepare the Potatoes: Boil the baby potatoes in salted water until just tender, about 15 minutes. Drain and let cool, then halve or quarter based on size to ensure they absorb the Romesco sauce without becoming mushy.
  2. Make the Romesco Sauce: In a food processor, blend roasted red peppers, toasted almonds, garlic, smoked paprika, olive oil, red wine vinegar, lemon juice, salt, and pepper until smooth but still slightly textured. Adjust seasoning to taste to achieve a smoky, tangy, and richly satisfying flavor.
  3. Toss the Potato Salad: In a large bowl, combine the cooled potatoes with the Romesco sauce and freshly chopped parsley. Toss gently to evenly coat each piece. The salad can be served slightly warm or at room temperature.
  4. Cook the Veal Minute Steaks: Heat a skillet over medium-high heat with a splash of olive oil. Season veal steaks with salt and pepper. Sear each side for 1-2 minutes until golden and just cooked through. Avoid overcooking to keep the veal tender and juicy.
  5. Plate and Serve: Arrange the veal steaks alongside a generous serving of Romesco potato salad. Garnish with extra parsley or a lemon wedge for brightness, then serve and enjoy.

Notes

  • Choose fresh, thinly sliced veal minute steaks for best texture and flavor.
  • Always toast almonds before blending to deepen the Romesco’s nutty profile.
  • Don’t overcook potatoes; keep them firm but tender to hold up well in the salad.
  • Season both the veal and Romesco sauce well to balance flavors perfectly.
  • Allow veal steaks to rest a couple of minutes after cooking to retain juiciness.
  • For a vegetarian option, substitute veal with grilled portobello mushrooms.
  • Add a pinch of cayenne to Romesco sauce for a spicy kick.
  • For nut allergies, replace almonds with toasted sunflower seeds or pumpkin seeds.
  • Swap parsley for fresh cilantro or basil for a flavor twist.
  • Incorporate roasted zucchini or eggplant into the salad for extra texture and taste.

Nutrition

Find it online: https://amandafood.com/veal-minute-steak-with-romesco-potato-salad-gluten-free/