Veal Chops with Tomato Vinaigrette
- 4 veal rib chops, each about 1 inch thick
- 1 1/4 tsp. salt
- 1/2 tsp. plus 1/8 tsp. freshly ground pepper
- 2 plum tomatoes
- 2 Tbs. red wine vinegar
- 1/2 cup olive oil
- 2 tsp. chopped fresh tarragon
Prepare a hot fire in a grill. If using a gas grill, turn one burner on low and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.
Grill the veal and tomatoes
Season the veal with 1 tsp. of the salt and the 1/2 tsp. pepper. Lightly oil the grill rack. Place the veal chops and the tomatoes over the hottest area of the grill and cover. Grill the chops until the undersides are seared with grill marks, about 2 minutes. Turn the chops over and grill the other sides, about 2 minutes more. Grill the tomatoes for the same 4-minute period, turning them occasionally, until the skins are lightly charred.
Transfer the tomatoes to a plate. Move the veal to the cooler area of the grill, cover and grill for about 5 minutes more for medium. Transfer to plates and set aside.
Make the tomato vinaigrette
Remove and discard the tomato skins. In a blender or food processor, combine the tomatoes and vinegar and process until pureed. With the machine running, add the olive oil. Then add the tarragon, the remaining 1/4 tsp. salt and the 1/8 tsp. pepper and pulse to combine. Drizzle the veal chops with the vinaigrette and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).