veal chops with
worcestershire-
horseradish glazeand sage butter
The bold, lively flavors of a fiery-sweet
glaze are a perfect foil for veal’s ten-
der pink meat. Be sure to make the full
amount of the sage butter; you can use
it for pasta, fish, and steak, and leftovers
freeze well for up to 3 months.
Serves 4¾ cup (1½ sticks) unsalted butter,
at room temperature
3 Tbs. finely chopped fresh sage
Kosher salt
Freshly ground black pepper
¼ cup Worcestershire sauce
1 Tbs. pure maple syrup
2 Tbs. drained prepared horseradish
4 14- to 16-oz. bone-in rib veal chops
2 Tbs. canola oil; more for the grill
Mash the butter and sage together in a small
bowl with a fork. Season with salt and pepper
and mix well. Scrape the butter mixture onto a
piece of waxed paper, using the waxed paper
to help you form the butter into a log. Wrap
and refrigerate for at least 2 hours.
Stir together the Worcestershire, maple
syrup, and horseradish in another small bowl.
Add pepper to taste. This glaze can be made
up to 2 days in advance. If you make it ahead,
cover and refrigerate until ready to use.
Oil the grill racks. Preheat your grill using all
burners set on high and with the lid closed for
10 to 12 minutes.
Brush the veal chops with the oil. Liberally
season them with salt and pepper. Place the
chops on the grill, close the lid, and cook for
about 4 minutes. Reduce the heat to medium,
turn the chops over, and continue cooking for
another 8 minutes. During the last 5 minutes,
spoon on the glaze. The chops are done when
they give easily to the touch and register
about 140°F on an instant-read thermometer.
Remove the chops from the grill and top each
with about a tablespoon of the sage butter.
Allow the chops to rest and the butter to start
melting for about 5 minutes. Serve with any
additional glaze on the side.¼ cup tamari
3 Tbs. peanut oil
2 Tbs. mirin
1½ tsp. Asian sesame oil
2 large cloves garlic, finely grated
1 1- to 2-inch piece fresh
ginger, finely grated (about
1 generous Tbs.)
1½ to 2 lb. beef flap meat, cut
into pieces of even thickness,
if necessary
2 scallions, green parts only,
thinly sliced
1 Tbs. toasted sesame seeds
In a medium bowl, whisk together the
tamari, peanut oil, mirin, sesame oil,garlic, and ginger. Add the meat and
turn to coat. Cover and marinate in
the refrigerator for 4 to 6 hours.
Prepare a medium-high (400°F
to 475°F) gas or charcoal grill fire.
Remove the meat from the marinade
and pat dry. Grill, turning every
2 minutes, until cooked to your liking,
6 to 8 minutes for medium (140°F).
Transfer to a cutting board, cover
loosely with foil, and let rest for 5 to
10 minutes.
Thinly slice across the grain and
serve sprinkled with the scallions and
sesame seeds.sesame-ginger flap steak
This take on teriyaki steak is a guaranteed crowd pleaser.
Serves 6 to 8STEAKS & CHOPS
30 GRILLING 2019