Veal Steaks With Caramelized Onions

Caramelized onions make these veal steaks extra special. The tender, delicate meat makes an excellent main dish for important occasions or anytime you find a good deal on veal at the butcher. This recipe is an easy way to dress them up and may become your new favorite method for cooking veal.

Cooking the veal strip steaks is actually quick and simple. They're seasoned with salt and pepper and rubbed with fresh cloves of garlic. You'll then pan-sear them in olive oil for just a few minutes per side to reach your desired doneness (145 F is the minimum recommended temperature). It takes much longer to caramelize the onions, which is why you'll want to cook those first. Nonetheless, the entire dish can be ready in about 45 minutes.

For both steps, be sure to use pure or light olive oil rather than extra-virgin olive oil, which has a low smoke point. It's an important consideration at these pan-fried temperatures because you don't want to fill your kitchen with smoke or impart a burnt taste to the expensive veal. Also, use unsalted butter—the olive oil will increase its smoke point slightly—to avoid an extra-crispy exterior. Alternatively, clarified butter is a good option because it can handle temps up to 450 F.

Use this simple recipe for veal chops or other fillet cuts that are about an inch thick. Serve the veal steaks with a tossed green salad and rice or baked potatoes for a great family meal.