delicious veal

Flank Steak

Cut from the Leg



The whole flank is long and thin with elongated muscle fibers. Remove visible fat and silver skin, then marinate in 3 parts olive oil to 1 part acid (wine, vinegar, lemon or lime), and fresh herbs, kosher salt and fresh cracked pepper. Next, grill or broil on high heat and do not cook beyond medium-rare, in order to preserve tenderness. Let the meat rest, then slice thin strips against the grain.


Professional Veal Flank Steak Recipes

Pecan Smoked Le Quebecois Veal Flank Steak Stuffed with a Lobster Newburg Mousse Set in a Brandy Tomato Cream   Grilled Confit Veal Flank Steak with Pan Roasted Portabella and Potato Hash and Baby Arugula
Veal Braciole with Pan Tomato Sauce    


Pecan Smoked Le Quebecois Veal Flank Stuffed with a Lobster Newburg Mousse Set in a Brandy Tomato Cream

By William Wells from Culinary Productions in Baton Rouge, Louisiana

2pc Le Quebecois Veal Flank
1TBL Roasted Garlic
1/4 Cup Worstshire
1/4 Cup Malt Vinegar
1/4 Cup Olive Oil
1 TSP Fresh Thyme
1TSP Orengeno
1/2 TSP Ground Black Pepper

Mix well, let marinade for 24hrs

Lobster Newburg Mousse:
8oz Maine Lobster Meat
1 Cup Tomato Paste
1/4 cup Sherry
1/4 Cup Brandy
1/4 Cup Swiss Cheese
2 TSP Chopped Fresh Garlic
1 Egg White
1/2 Cup Cream
1TSP White Pepper
Salt To Taste

1. In food process put all ingredients and puree to make a paste
2. Push through a fine mesh sheve
3. Set in refridgerator for 1 hour
4. Remove flank from marinade
5. Pound with meat hammer to 1/4 inch thick
6. Spread lobster mousse down the center. Roll up and ties with butcher string
7. Smoke over pecan wood fire for 1 hour

Brandy Tomato Cream:
2 Cups Fresh Chopped Tomatoes
1/2 TBL Tomatoe Paste
1/2 Cup Brandy
1/2 Cup Lobster Stock
1/2 Cup Cream
1/2 Cup Chopped Purple Onion
1/4 Cup Chopped Celery
1/4 Cup Chopped Red Bellpepper
1/2 TBL Fresh Chopped Garlic
1/2 Cup Blond Roux
1/4 Cup Olive Oil
1/2 TSP White Pepper
Salt to Taste

1. In a 2qt place olive oil,onion, celery, bellpepper sauté until carmelized
2. Add garlic, tomatoes, ver mouth, cream bring to a boil then reduce hear and cook for ten minutes
3. Add roux and simmer for another ten minutes
4. Puree and strain through a fine mesh china cap. Reserve for plate up

Cut veal into medallions place on starch 12 and 6 drizzle sauce at the base.

Veal Braciole with Pan Tomato Sauce

By Douglas M Blatt from Rose Garden Care Center in Toms River, New Jersey

Ingredients for Veal:
5 pounds veal flank steak
1/2 loaf toasted semolina bread (baguette style)
1 bunch fresh flat leaf parsley
1 large spanish onion
1 T fresh marjoram
4 T fresh thyme
1 T fresh rosemary
1/2 bunch fresh basil
8 garlic cloves
1 t red pepper flakes
2 T kosher salt (to taste)
2 T freshly ground black pepper
1/4 c freshly grated parmagiano reggiano
4 large eggs
1 gallon chicken stock
32 oz ground tomatoes
1 c burgundy wine
1 fresh bay leaf
olive oil as needed

Small dice onion and sweat in olive oil. Add two cloves of garlic, chopped, and sweat together. Add all of the fresh
herbs except for half of the basil. Add the cheese and red pepper flakes. Chop or grind the toasted baguette and
add to mixture. Beat in the eggs. Adjust the seasoning with salt and pepper as well as the moisture content with
chicken stock as needed. Filling should be moist but not wet. Clean the veal and pound out until it is uniform in
thickness. Season the inside with fresh black pepper and salt. Line the meat with the filling and roll up and tie.
Heat an appropriately sized skillet and film with oil. Brown the braciole on each side and reserve to the side. Sweat the
garlic in the pan and deglaze with the wine and chicken stock. Simmer. Add bay leaf. Add tomato product. Reduce.
Place meat into sauce and cover and braise until fork tender- better part of an hour. Remove from sauce, rest, untie,
season and/or reduce sauce. Add the rest of the basil. Do not chop the basil, but pull it apart instead. Slice and spoon
sauce on the plate and arrange slices attractively. Enjoy.

Grilled Confit Veal Flank Steak with Pan Roasted Portabella and Potato Hash and Baby Arugula

By Cole Winchester

Confit Marinade:
6ea 12oz Le Quebecois Veal Flank Steak
8oz Roasted Garlic
1 T Rosemary, fresh chopped
2 T Thyme, Fresh chopped
1 T Black Pepper
4 T Salt, kosher
1# Pork Fat Back ½" dice (I used a local brand Caw Caw creek)
¼ C Extra Virgin Olive Oil (I used a brand called Regaleali)

- Place all ingredients in a food processor except the oil and pure until smooth slowly adding the oil.
- Smear the "confit" marinade evenly over the six flank steaks
- Marinated for a min of 3 hour in the refrigerator
- On a Medium high grill grill each flank steak approx 1 ½ minutes on one side and then flip, after your second flip rotate
steak 90 degrees and flip.
- Total cook time should be approx 6 minutes, more or less depending on you preference of doneness.
- Set aside to let rest before slicing on a bias to retain natural juices
Portabella and Potato Hash
5 Cups Idaho potatoes small dice, roasted
3 Cups Portabella mushrooms, small dice, gills removed
1 Cups Red bell peppers, small dice
1/2 Cup Vidalia onion, small dice
1/3 Cup Shallots, small dice
1/4 Cup leeks, small dice, white only, washed
3 oz Blended Oil (2oz + 1oz)
1oz Unsalted butter
2 T salt, kosher
1 t Black pepper

- Pre Heat oven to 325
- Toss the potatoes in 1oz of olive oil and place on a sheet tray and roast for 20 minutes.
- While the potatoes are roasted heat a large sauté pan with the remaining 2oz of oil
- Sweat down the onions, shallots, leeks and red bell peppers
- Add the portabellas once soft and cook until all the water is evaporated
- Add the potatoes, 1oz of butter, salt, pepper and sauté until potatoes are tender.

Baby Arugula
2 C Baby Arugula
1 T Extra Virgin Olive Oil
1T Lemon Juice, fresh squeezed
Pinch Salt and Pepper
In a bowl mix all the ingredients

To assemble complete dish
­Place approx ¾ cup of hash in center of the plate
­Fan out one sliced flank steak against the hash
­Top with some of the baby arugula
­Repeat five more times. Enjoy

I choose to grill the veal to not loose or cover up the flavors that the farmers have tried so hard to get. I also choose not
to add a sauce and let the natural flavors and juice been tasted. The confit marinade only assists in the flavor of the meat.
The fat back keeps the meat moist while it is being grilled and the herbs and spices only assist in bringing out
the natural flavors.

Grilled Confit Veal Flank Steak with Pan Roasted Portabella and Potato Hash and Baby Arugula