It’s BBQ season! Nothing announces the arrival of summer quite like the smell of a neighbor firing up a BBQ around dinner time.
The magical part of this dish is actually not the perfectly pink veal rib chop itself but rather the (completely vegetarian) 2 allium-inspired accompaniments. Once you’ve mastered them, you will be making them and using them in sandwiches alone or mixed with mayonnaise, on a salumi or cheese board and as condiments for other meals (vegetarian or otherwise!).
Veal Rib Chop
- 2 large veal rib chop (~1 1/2 lbs each) about 2 inches in thickness, mine were a tad thicker and purchased from the Butcher’s Son
- Lots of salt and pepper to season – most will fall off on the grill
- Olive oil
To prepare the veal rib chop, remove it from the fridge and allow it to come to room temperature 30 minutes prior to cooking. Using lots of paper towels, pat dry the veal rib (take extra care on this step). I bought these beautiful veal chops from the Butcher’s Son.
Season the chop with plenty of salt and pepper on both sides and on the bone. Rub it with olive oil and season again with salt and pepper. Set aside as you prepare the onions.
Chopped Chive ‘Pesto’
- 2/3 cup chopped chives
- 1/4 cup chopped parsley
- 1 clove garlic, minced
- 2 tsp capers, minced
- 1/2 tsp lemon zest
- 4 Tbsp olive oil
- 1 Tbsp lemon juice
- Pinch of salt and pepper to taste – you won’t need much salt as there is plenty of salinity in the capers
In a small bowl, mix all the ingredients together except the oil, juice and salt. Reserve the addition of those ingredients until the very end.
Chives are delicate and you want them to be as fresh as possible. You can apply this method to all sort of fine herbs. Mint, cilantro and preserved lemons in place of the capers make a nice Mediterranean version.
- 1 large onion, sliced
- 1 cup white vinegar
- 1/2 tsp salt
- 2-3 Tbsp sugar
- 1/2 tsp mustard seed
- 1 large bay leaf
- Pinch hot pepper flakes, optional
In a small non-reactive saucepan, bring the vinegar to a boil. Add the salt and sugar stirring until dissolved.
In a heatproof jar or bowl with lid, add the onion, mustard seed, bay leaf and hot pepper flakes if using. Pour the hot vinegar mixture into the jar and cover with lid. Allow to cool to room temperature and then place in fridge to chill.
Pickled onions can be made 2-3 weeks in advance.
I prefer my pickles on the sweeter side so you may want to adjust the sugar slightly. Also, use a red onion and the pickled onions will take on a beautiful pink hue. Add a teaspoon of turmeric to the vinegar for a bright yellow and mildly spiced version.
Time to fire up the grill! Get it really nice and hot! I usually wait until it get to searing range – 500°F.
Place the veal rib chop on the grill and give it a press on the grill. Close the lid and walk away for about 5 minutes depending on the thickness of your chop. Carefully flip the chop pressing again into the grill. Close the lid and walk away for another 5 minutes.
Once cooked to your desired doneness, remove the chop to a warm spot and tent loosely with foil for 8-10 minutes before slicing.
Slice on a slight angle and plate on warmed platter with lots of the onion-y sides!
Serves 4 people