Veal steaks with lemon and caper gremolata
5
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The lemon and caper topping of this dish is sweet, zesty and full of flavour.
Ingredients
Orange sweet potato (kumara)
800 g, cut into 2cm pieces
Fresh flat-leaf parsley
¾ cup(s)
Fresh lemon rind
2 tsp, grated
Lemon juice
¼ cup(s)
Olive oil
1 tbs
Capers, rinsed, drained
2 tsp
Veal leg steak, raw
500 g, fat trimmed
Dried cranberries
¼ cup(s)
Pine nuts
2 tbs, toasted
Vinegar
1 tbs, (red wine)
Whole grain mustard
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Place sweet potato on a baking tray. Lightly spray with oil and toss to coat. Bake for 40–45 minutes or until golden and tender.
2
Meanwhile, finely chop 2 tablespoons parsley. Whisk chopped parsley, rind, juice, oil and capers in a small jug. Set gremolata aside.
3
Lightly spray a large frying pan with oil and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through. 4. Place cranberries, pine nuts, vinegar, mustard, roasted sweet potato and remaining parsley in a large bowl. Toss to combine. Serve veal topped with lemon and caper gremolata, along with sweet potato salad.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.