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Photo credit: skipworth. memphis, Tennessee

by nick vergos




lo i n

with spinach and grape Tomato salad

INGrEDIENtS Serves 8 - 10 1 veal strip loin, about 4 pounds, trimmed 2 tablespoons chopped fresh oregano 2 1/2 teaspoons coarse (kosher) salt 1 teaspoon fresh cracked black pepper 2 garlic cloves, finely chopped 1/2 cup extra-virgin olive oil 1 tablespoon, or more to taste, red wine vinegar 12 cups well-washed and dried spinach 1 pint grape tomatoes


  • 1.

    in a large bowl combine the oregano, salt, pepper, and garlic. Whisk in the olive oil.

  • 2.

    Place the veal in a pan just large enough to hold it, or a large ziplock bag and spoon 6 tablespoons of the olive oil mixture over it. rub it into the veal, cover and marinate at room temperature for an hour or refrigerate for up to 24 hours, turning the veal in the marinade occasionally. if marinating the veal overnight, place the bowl with the remaining olive oil mixture in the fridge.

  • 3.

    heat the grill to medium. lift the veal from the marinade and place on the grill. grill, turning the meat as it cooks until browned all over, about 6 minutes a side, and an instant read thermometer inserted into the veal registers 120 degrees. remove from grill, tent with foil and let stand 10 minutes before thickly slicing.

  • 4.

    meanwhile, whisk the vinegar into the bowl with the olive oil mixture. Add the spinach and the tomatoes and toss to coat. serve the sliced meat with any juices and the salad.

Nick Vergos is co-owner of Charlie Vergos Rendezvous Inc. and Rendezvous Shipping. Raised in the restaurant business, Nick believes that fewer and fresher ingredients are the key to fine tasting food. He has been invited to cook at the James Beard House, and has had the opportunity to cook in some of the finest kitchens in the United States, the Virgin Islands and even as far away as Thailand.

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