Veal Steak Vesuvio (from Shop-Rite website)

Servings: 4

2 veal shoulder arm or blade steaks, cut 1 inch thick (about 2 pounds)
2 aking potatoes (about 1 pound), cut lengthwise into 8 wedges
1 lemon, cut lengthwise into 8 wedges
1/2 cup frozen peas, cooked
Seasoning:
2 tablespoons olive oil
3 large cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon pepper

Combine seasoning ingredients. Brush 1/2 of seasoning on veal steaks. Toss
remaining seasoning with potatoes. Place steaks and potatoes on rack in
broiler pan so surface of veal is 3 to 4 inches from heat. Squeeze juice
from lemon wedges over steaks and potatoes; place wedges on rack. Broil
26 to 28 minutes for medium doneness, turning steaks, potatoes and lemon
once. Remove steaks. Continue broiling potatoes and lemon 3 to 5 minutes
or until lightly browned. Carve veal; season with salt. Serve with
potatoes, lemon and peas.


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