Gratinéed Veal Steak with Mozzarella and Green Asparagus · PrimedTable
German🥩 Meat
Gratinéed Veal Steak with Mozzarella and Green Asparagus
🍽 Serves 2
Tender veal loin steak seasoned and seared, topped with fresh green asparagus, cherry tomatoes, and rosemary, then finished under the broiler with melted mozzarella and parmesan cheese for a complete, elegant dish.
High-protein
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Adapted from a video by Hensslers Schnelle Nummer
Gratiniertes Kalbssteak mit Mozzarella und grünem Spargel
Place the veal loin steaks on a work surface and generously season both sides with meat seasoning and seasoned salt.
2
Heat oil in a skillet over medium-high heat and sear the seasoned steaks until they develop a golden crust on both sides.
3
Place rosemary sprigs on top of the steaks and continue cooking until the meat reaches medium-rare (pink in the center).
4
Trim and peel the tough woody base of the asparagus, then slice diagonally into thin pieces.
5
Quarter the cherry tomatoes.
6
Remove the root end from the half onion and cut vertically into strips.
7
Mince the garlic clove finely.
8
Transfer the seared steaks to a baking dish, topping with butter and rosemary sprigs.
9
In the same skillet, add olive oil and sauté the prepared asparagus, tomatoes, onion, and garlic until lightly caramelized and tender; season with salt and pepper to taste.
10
Spoon the sautéed vegetables and aromatics over the steaks in the baking dish.
11
Sprinkle parmesan cheese over the vegetables for umami, then distribute the shredded mozzarella evenly over the top.
12
Place the baking dish under a preheated broiler or high-heat oven until the cheese melts and turns golden, and the vegetables are fully cooked through.
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