Portuguese Veal Cutlets with Chimichurri

Introduction

Bring the bold flavors of Portugal to your backyard with these tender veal cutlets seared to perfection on the Arteflame grill. Grilled over an open flame, these cutlets are finished with a vibrant Portuguese-style chimichurri sauce that enhances their natural juiciness and flavor. Using the reverse searing method, this recipe locks in every drop of deliciousness, ensuring a succulent, restaurant-quality meal right at home.

Ingredients

• 4 veal cutlets
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 1 garlic clove, minced
• 1 tsp crushed red pepper flakes
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the grill.
3. Stack firewood over the napkins.
4. Light the paper and let the fire build for about 20 minutes until the Arteflame grill is ready for grilling.

Step 2: Prepare the Chimichurri Sauce

1. In a small bowl, combine parsley, cilantro, minced garlic, red pepper flakes, vinegar, olive oil, smoked paprika, dried oregano, sea salt, and black pepper.
2. Mix everything well and set aside to let the flavors meld.

Step 3: Sear the Veal Cutlets

1. Season the veal cutlets generously with salt and black pepper.
2. Place the cutlets on the center grill grate of the Arteflame, searing them for about 1-2 minutes per side at 1,000°F.
3. Move the seared cutlets to the flat cooktop griddle to finish cooking to the desired doneness.
4. Use a meat thermometer and remove the cutlets when the internal temperature is 15°F below the target temperature.

Step 4: Let the Cutlets Rest and Serve

1. Allow the veal to rest for about 5 minutes to let the juices redistribute.
2. Spoon the prepared chimichurri sauce generously over the veal cutlets.
3. Serve and enjoy!

Tips

• For the best texture, always allow your veal to rest before serving.
• Use freshly minced garlic for the chimichurri rather than pre-minced for a better flavor.
• If desired, slightly warm the chimichurri before serving to enhance its taste.

Variations

• Spicy Chimichurri: Add an extra teaspoon of red pepper flakes for a fiery kick.
• Citrus Twist: Incorporate freshly squeezed lemon juice to balance the flavors.
• Herb-Infused: Mix in fresh rosemary and thyme for an earthy undertone.
• Smoky Paprika: Add additional smoked paprika for deeper smokiness.
• Garlic Lover’s: Double the garlic for an extra bold flavor.

Conclusion

The Arteflame grill brings out the best in these Portuguese-style veal cutlets, creating a meal that's bold, juicy, and full of flavor. Perfectly seared and complemented by fresh chimichurri, this dish is one you'll come back to time and again.

Best Pairings

• Grilled asparagus or mushrooms
• Warm grilled potatoes with rosemary
• A glass of crisp Portuguese vinho verde
• Fresh Portuguese cornbread