Description
A quick-cooking veal minute steak teamed with a rich and tangy Romesco potato salad. Naturally gluten-free, it’s a hearty meal perfect for a busy weekday dinner.
Ingredients
Scale
- 4 veal minute steaks
- 500g small new potatoes
- 1 red pepper, roasted
- 1 tomato
- 1/4 cup almonds
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Boil the new potatoes in salted water until tender, about 15 minutes. Drain and cut in halves.
- To make Romesco, blend the roasted red pepper, tomato, almonds, garlic, olive oil, red wine vinegar, and paprika until smooth. Season with salt and pepper.
- Toss warm potato halves in the Romesco sauce until well-coated.
- Heat a large skillet over medium high. Season veal with salt and pepper and cook 1-2 minutes on each side.
- Serve the veal alongside the Romesco potato salad.
Notes
- For additional texture, toast the almonds before blending.
- Make sure to cut the potato into uniform sizes for even cooking.
- If you prefer a thinner Romesco, add a bit more olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg
Keywords: veal, potato salad, Romesco, gluten-free, Mediterranean