Weekend at the Cottage’s Nik Manojlovich created this delicious recipe and enjoys serving it with smashed potatoes and sautéed mushrooms. It is just as wonderful served up with a simple green salad tossed with blue cheese dressing.
Grilled Veal Rib Chops with Fresh Chimichurri
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Serves 6
Ingredients
2 Bone-in Veal Rib Chops, about 1½-inches (4 cm) thick (about 1 lb/500 g each)
Extra virgin olive oil
Kosher salt
Cracked black pepper
Chimichurri
1 cup (250 mL) fresh parsley leaves
2 tbsp (30 mL) fresh oregano leaves
4 cloves garlic, sliced
2 tbsp (30 mL) red wine vinegar
1 tsp (5 mL) kosher salt
1/2 cup (125 mL) extra virgin olive oil
1 Thai chili pepper, seeded and finely chopped (optional)
Instructions
- Pat veal chops dry with paper towel. Drizzle lightly with oil and rub into the surface and sides of the chops. Season all over with salt and pepper to your taste.
- Fill drip pan part way with water and place under grill (off to one side). Preheat one side of barbecue to high (500°F/260°C) for direct heat. Leave other side off.
- Place chops on grill over direct heat. Grill for 4 minutes, turning once, until grill marked on both sides. Move chops over drip pan for indirect heat cooking. Close lid and grill for 18 minutes, turning halfway, until a digital instant-read thermometer inserted sidesways into meat reads 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare).
- Chimichurri: Meanwhile, combine parsley, oregano, garlic, vinegar and salt in a food processor. Pulse or process on low speed until finely chopped, leaving the garlic and herbs somewhat chunky. With motor running, slowly drizzle in oil until blended. Transfer to a bowl. Stir in chili pepper (if using). Serve immediately or store in an airtight container in the refrigerator for up to 1 week (if it lasts that long!).
- Transfer veal chops to a cutting board, cover loosely with foil and let rest for 5 minutes.
- To serve, carve meat from the bones into thin slices. Arrange meat on a platter and drizzle with Chimichurri.
Notes
Tip: When inserting the thermometer into chops to test for doneness, be sure to put the tip of the thermometer in the thickest part of the meat, avoiding the bone to get an accurate temperature.
