Grilled Portuguese Veal Cutlets with Fresh Chimichurri

Introduction

There is something undeniably magical about the combination of tender, milk-fed veal and the sharp, herbaceous bite of a well-made chimichurri. This recipe for Portuguese Veal Cutlets brings the rustic charm of the Iberian Peninsula right to your backyard, utilizing the versatility of the Arteflame grill to achieve restaurant-quality results. By using the high-heat center grate for a perfect sear and the flat-top plancha for gentle resting, you lock in the natural juices that make veal so luxurious.

While chimichurri is traditionally associated with Argentinian steakhouses, its adoption into Portuguese cuisine—often paired with grilled meats—adds a vibrant, garlicky acidity that cuts through the richness of the veal. This dish is not just a meal; it is a celebration of fire-cooking, transforming simple, high-quality ingredients into a smoky, savory masterpiece that is as visually stunning as it is delicious. Whether you are hosting a summer dinner party or seeking a sophisticated weeknight upgrade, this recipe delivers on all fronts.

Ingredients

The Veal

• 4 Veal Cutlets (approx. 1 inch thick)
• 2 tbsp Extra Virgin Olive Oil
• Coarse Sea Salt (to taste)
• Freshly Ground Black Pepper (to taste)
• 1 tsp Smoked Paprika (optional, for that Portuguese touch)

The Chimichurri Sauce

• 1 cup Fresh Flat-Leaf Parsley, packed
• 1/4 cup Fresh Oregano leaves
• 4 Cloves Garlic, peeled
• 2 tbsp Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 tsp Red Pepper Flakes
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Fresh Lemon Juice

Instructions

Step 1: Prepare the Chimichurri

1. In a food processor, combine the parsley, oregano, and peeled garlic cloves. Pulse several times until the herbs are finely chopped but not pureed into a paste. You want texture.
2. Transfer the herb mixture to a medium bowl.
3. Stir in the red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper.
4. Slowly whisk in the olive oil until the mixture is emulsified.
5. Let the sauce sit at room temperature for at least 20 minutes to allow the flavors to meld.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the grill to heat up for about 15-20 minutes. You want the center grate to be searing hot (around 600°F+) and the outer flat top to be medium-high heat.
3. Lightly oil the cooktop surface to ensure a non-stick grilling experience.

Step 3: Season the Veal

1. Remove the veal cutlets from the refrigerator about 20 minutes before cooking to bring them to room temperature.
2. Pat the meat dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the veal on both sides with olive oil.
4. Season generously with coarse sea salt, black pepper, and the optional smoked paprika.

Step 4: Grill the Cutlets

1. Place the veal cutlets directly onto the center grill grate for a high-intensity sear. Cook for about 2 minutes per side until nice char marks appear.
2. Move the cutlets to the flat-top plancha surface to finish cooking. This allows the heat to penetrate evenly without burning the exterior.
3. Cook until the internal temperature reaches 145°F (medium-rare) or your preferred doneness.

Step 5: Rest and Serve

1. Remove the veal from the grill and place it on a cutting board or warm platter.
2. Let the meat rest for 5 to 7 minutes. This allows the juices to redistribute throughout the cutlet.
3. Spoon the fresh chimichurri generously over the top of the cutlets and serve immediately.

Tips

Cooking veal requires a delicate touch compared to hearty beef steaks. Because veal is leaner, it can dry out quickly if overcooked. The key to keeping it tender is to pull it off the grill just before it hits your target temperature, as the residual heat will continue to cook the meat while it rests. Using the different heat zones of the Arteflame is crucial here; get your color on the center grate, then move it to the cooler outer ring if you need to bring the internal temperature up slowly without charring the outside further.

Regarding the chimichurri, hand-chopping your herbs is always superior to using a food processor if you have the time. It prevents the herbs from bruising and turning the oil bitter. Also, make the sauce at least an hour ahead if possible. The longer the garlic and vinegar sit together, the more the sharp bite mellows into a savory, complex flavor profile that perfectly complements the mild sweetness of the veal.

Variations

While this recipe focuses on traditional flavors, you can easily adapt it to suit your palate or pantry. If veal is unavailable or not to your liking, this marinade and cooking method works exceptionally well with flank steak, lamb chops, or even pork tenderloin. The chimichurri serves as a universal flavor enhancer that bridges the gap between different proteins. Here are a few ways to mix it up:

• Spicy Kick: Double the red pepper flakes or add a finely diced fresno chili to the chimichurri for heat.
• Citrus Twist: Swap the red wine vinegar for lime juice and add lime zest for a brighter, more tropical profile.
• Minty Fresh: Substitute half of the parsley with fresh mint; this pairs particularly well if you are swapping the veal for lamb.
• Smoky Rojo: Add a teaspoon of smoked paprika and a roasted red pepper to the sauce for a "Chimichurri Rojo" style.
• Creamy Finish: Stir a tablespoon of Greek yogurt into the sauce for a creamy, dip-like consistency perfect for veggies.

Best pairings

To create a balanced meal, you need sides that can stand up to the garlic and acidity of the sauce without overpowering the delicate veal. Since you already have the Arteflame fired up, utilize the flat top to grill your side dishes alongside the meat. Starchy vegetables are excellent for soaking up the juices and the extra sauce on the plate. Wine pairing is also essential; you want a red wine with enough acidity to match the vinegar in the chimichurri but with smooth tannins that won't clash with the lean meat.

• Grilled Potatoes: Sliced potatoes roasted on the flat top with rosemary and duck fat.
• Charred Asparagus: Grilled until slightly crispy with lemon zest and parmesan.
• Portuguese Rice: A tomato-based rice with onions and peppers.
• Douro Red Wine: A medium-bodied Portuguese red blend offers earthiness that complements the char.
• Malbec: A classic pairing for chimichurri, providing dark fruit notes.

Conclusion

This Grilled Portuguese Veal Cutlets recipe is a testament to the beauty of simple, fresh ingredients prepared with care. The high heat of the Arteflame creates a crust that textural contrast against the tender interior, while the chimichurri provides a burst of freshness in every bite. It is a dish that looks sophisticated on the plate but stems from humble, rustic cooking traditions that prioritize flavor above all else.

By mastering the heat zones of your grill and taking the time to prepare a fresh herb sauce, you elevate a standard meat dish into a memorable culinary experience. Whether you stick to the classic recipe or experiment with our suggested variations, this dish is sure to become a staple in your outdoor cooking rotation. Gather your friends, pour the wine, and enjoy the art of grilling.