STEAKFEST: PART 2

VEAL CHOP, LAMB CHOPS, & SKIRT STEAK

FOR THE PREP —

Get your fire started! We recommend using fruit wood when cooking over a live fire. Whichever wood you prefer, ignite the fire and get your grate very hot.

Next, season your Veal Rib Chop and Lamb Single Cut Rib Chops with kosher salt and ground black pepper. Season your Outer Skirt Steak with ground black pepper only.

To prepare your Tarragon Aioli, mix all of the ingredients together in a small bowl. Set in the refrigerator until ready to enjoy with your grilled meats.

FOR THE COOK —

Starting with your Veal Rib Chop (as it is your thicker cut protein) place it directly over the hottest part of the grill to get a crusty sear. Be careful not to burn the bones! Move the bones to indirect heat or cover them with tin foil.

As the Veal Rib Chop is searing, add your Lamb Single Cut Rib Chops to indirect heat—remember the Lamb Chops are fairly thin in comparison to the other cuts, so keep your eye on them to ensure they do not overcook. Once your Veal Rib Chop reaches an internal temperature of 90°F, flip it and move it to the indirect heat part of the grill. Place your Outer Skirt Steak on the grill last over direct heat. Since this is thinner than the Veal Rib Chop, it will not take as long. After 3 to 4 minutes check the internal temperature of the Outer Skirt Steak. Once it reaches 90°F, flip it.

We prefer to enjoy our meat at the perfect 125°F to 130°F, or medium rare. To achieve this, remove your steaks and chops from the grill when their internal temperatures read about 120°F. Allow them to rest for about 10 minutes so their internal temperatures rise to 125°F and their juices have a chance to set.

FOR THE PLATE —

Finally, slice your Veal Rib Chop and Outer Skirt Steak against the grain in ½ inch to 3/4 inch slices. Leave the Lamb Single Cut Rib Chops as they are so guests can choose their own. Present your grilled meats on platters along with your Tarragon Aioli and your favorite side dishes.

PICTURED –Chef Kendra serves up her Tuscan Lamb Rack inspired by a trip to Italy. Check out our extensive recipe library now on YouTube

@PrairieStreetCo

Lee Thatcher | www.balanceofbliss.com

TIME

Prep: 45 min / Cook: 45 min

SERVINGS

2-3

AUTHOR

Chef Kendra

FROM PRAIRIE STREET

1 Prairie Street Lamb

Whole Rack

INGREDIENTS

2 large cloves garlic

2 stems fresh rosemary

2 tablespoons preserved lemon

1 cup unseasoned breadcrumb

½ cup pine nuts

2 sprigs fresh mint, chiffonade

1 teaspoon fresh lemon zest

Extra virgin olive oil

Kosher salt

Freshly ground black pepper