Veal Steaks with Vegetables
- 2 Veal loin (plated)
- cracked Black pepper
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 garlic (finely chopped)
- 1 shallot (diced)
- 1 zucchini
- 1 yellow paprika
- 2 tablespoons oil-packed, sun-dried tomatoes (thinly sliced)
Rinse the zucchini and pepper. Cut the zucchini into slices, remove the seeds from the pepper and dice. Saute both in hot olive oil with the diced shallots until the vegetables begin to brown, then add garlic and sun-dried tomatoes and deglaze with balsamic vinegar. Remove from heat and season with salt and pepper. Let stand about 10 minutes.
Grill the steak 3 minutes on each side.
Season the meat with salt and place together with the vegetables on warmed plates.
Sprinkle arugula and watercress over the top of each and serve with flatbread, if desired.