Veal Strip Steak & Frites2019-07-19T21:34:34+00:00

Veal Strip Steak & Frites

Veal Strip Steak & Frites is as delectable to diners as it is approachable. This phenomenal menu addition takes this milk-fed veal cut, grills it, then slices to order. Add the indulgent touch and top it with a compound butter of roasted bone marrow, rosemary, roasted garlic, cracked black pepper and sea salt. Served with matchstick frites and charred broccolini for that extra-special touch that customers will be pining over.

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Grilled Veal Strip

Veal Strip Steak & Frites

Yields 24 three-ounce servings

Veal Strip Loin

9 pounds veal strip loin
9 tablespoons extra virgin olive oil
6 tablespoons whole picked rosemary leaves
6 each lemons, zested into strips
1 tablespoon freshly ground black pepper


  1. Spread olive oil over entire veal strip loin and evenly place rosemary leaves, lemon zest strips, and black pepper over the surface. Vacuum seal and refrigerate overnight, roughly 12 hours.
  2. Remove veal from refrigerator 1 hour before service, season with salt and additional pepper, slice on a bias into 6-ounce steaks, and grill to medium-rare or medium (130-135°F). Allow to rest 10 minutes before slicing across the grain and serving.

Rosemary–Bone Marrow Butter

Yields 24 two-tablespoon portions

24 each beef marrow bones, cut lengthwise
18 ounces unsalted French butter (Beurre D’Isigny), at room temperature
1 tablespoon roasted garlic, very finely minced
1 tablespoon lemon juice
1 tablespoon fresh parsley, very finely minced
1½ teaspoon fresh rosemary, very finely minced
¼ teaspoon cracked black pepper, or more to taste
Parsley oil, as needed (see recipe)


  1. In a 450°F oven, roast marrow bones until the marrow has softened and starts to pull away from the bone. Cool and scoop out marrow with a teaspoon.
  2. In a small bowl, combine all ingredients until uniformly incorporated. Place the compound butter on a square of film wrap and form into a log shape, twisting at the ends and refrigerating until use.

Parsley Oil

Yields 1 cup

1 bunch fresh parsley
1 cup avocado oil


  1. Purée parsley in a blender and slowly add oil to form an emulsion. Strain through a fine-mesh strainer. Place in squeeze bottle and refrigerate.

Duck Fat Frites

Yields 4½ pounds

3 pounds rendered duck fat (D’Artagnan brand) for frying
2 quarts canola oil for frying
4½ pounds shoestring (thin-cut) french fries, unseasoned
Smoked sea salt to taste (Maldon brand)


  1. In a deep fryer, heat the duck fat to 350°F If desired, half duck fat and half peanut oil may be used. Cook the frites until they are golden brown and crispy.
  2. Season immediately with smoked sea salt.

Charred Broccolini

Yields 4½ pounds

4½ pounds broccolini, blanched, drained and cooled
3 tablespoons extra virgin olive oil
6 tablespoons garlic, minced
Smoked sea salt, to taste (Maldon brand)
Freshly ground black pepper, to taste
3 tablespoons red wine vinegar


  1. Heat the sauté pan until it smokes. Add the olive oil and heat until it shimmers, roughly 5 to 10 seconds. Add the broccolini, being careful of spattering oil. Season with salt and pepper. Do not turn until the broccolini begins to exhibit signs of char.
  2. Turn the broccolini once, season again, and allow the other side to cook until it begins to char. Add the garlic, toss the entire pan until the garlic just begins to toast, and deglaze with red wine vinegar. Serve immediately.

Veal Strip Steak & Frites Build

3 to 4 ounces prepared veal strip loin
1 tablespoon prepared rosemary-bone marrow butter
2 ounces prepared duck fat frites
3 ounces prepared broccolini
¾ cup whole rosemary tops


  1. Top each veal strip loin serving with 1½ tablespoons rosemary–bone marrow butter.
  2. Serve with frites and charred broccolini (3 ounces of each per portion).
  3. Garnish with rosemary tops.