How to Make a Kosher Frenched Veal Rack

By: Chef Randy
Prairie Street Prime Resident Chef

Coming up on The Prairie Street Prime Culinary Kitchen Chef Kendra will teach us how to make her delicious Kosher Boneless Ribeye Steak Sandwich with Herb Dressing using Prairie Street Prime’s Kosher Boneless Ribeye Steak.

When you start with meat this amazing it doesn’t take much to make a fabulous meal - no matter how simple! Chef Kendra keeps it basic with her famous kosher steak sandwich and herb dressing. Seasoned with just salt and pepper, Prairie Street Prime’s Boneless Ribeye Steak is reverse seared to that perfect medium rare before being sliced and slathered with an herby-garlicky dressing and then loaded between rustic, toasted bread. A steak sandwich fit for any king and queen!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

1 each Prairie Street Prime rack of veal

3 tbsp Dijon mustard

1 small shallot minced = 2 tbsp

2 tbsp chopped parsley

1 tbsp olive oil

2 tsp kosher salt

1 tsp ground black pepper

butcher’s twine

1 lb marble potatoes (par boiled in salted water until fork tender)

2 shallots sliced

2 zucchinis sliced in half lengthwise

4 spring bulb onions cut lengthwise

olive oil

salt and pepper

Set your grill up for indirect cooking 350°F/180°C

Indirect cooking means the meat is not cooked directly over a flame, but with heat from the indirect flames of nearby burners.

Using the butcher’s twine, tie the veal rack between the bones and secure with a knot

Season the veal with salt and pepper

Mix the mustard, shallot, parsley, and olive oil, and brush all over the veal

Roast indirect to 130°F/54°C internal temp (test the thickest part away from bone)

Remove veal from the grill, lightly tent with foil, and allow to rest

Heat a cast-iron skillet over direct flame until hot, approx. 4 minutes

Add the olive oil, then the potatoes, top with the shallots, and close the lid

Season the zucchini and bulb onions with olive oil, salt, and pepper

Grill over direct heat 3-5 minutes, until lightly charred

Arrange the vegetables on a platter

Carve the veal between the bones and serve

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