Alla Griglia Recipe

Marinate the Veal

In a small bowl, mix the chopped rosemary, thyme, minced garlic, olive oil, salt, and black pepper to create a marinade. Rub this mixture all over the veal chop and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.

Preheat the Grill

Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

Grill the Veal

Once the grill is hot, place the marinated veal chop directly on the grill. Grill for 6-7 minutes on one side until you achieve a nice sear. Flip the chop and grill for an additional 5-6 minutes on the other side, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Rest the Meat

Remove the veal chop from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute for a more flavorful chop.

Prepare the Jus

In a saucepan over medium heat, combine the veal stock and red wine. Bring the mixture to a simmer and reduce it by half, which should take about 10-15 minutes.

Finish the Jus

Once reduced, remove from heat and whisk in the butter until melted and the sauce is smooth. Season with salt and pepper to taste.

Plate the Dish

Slice the grilled veal chop and arrange it on a plate. Drizzle the natural jus over the top and serve with your choice of side dishes, such as grilled vegetables or mashed potatoes.