Serves: 6
Total Calories: 533
TO MAKE THE JAM: Brush or spray the onion slices with olive oil. Grill the onion, tomatoes, and bell pepper over Direct Medium heat until the onion slices are well marked and the skin of the tomatoes and bell pepper is blistered. The onion and bell pepper will take 10 to 12 minutes, the tomatoes 8 to 10 minutes. Turn the onion once halfway through grilling time turn the tomatoes and pepper until charred evenly.
Transfer the onion slices and tomatoes to a medium saucepan. Place the bell pepper in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skin. Remove the pepper from the bag peel away the charred skin. Cut off the top and remove the seeds. Coarsely chop the bell pepper and add to the onion and tomatoes along with the remaining jam ingredients. Bring to a boil, then reduce heat and simmer until the consistency of jam, 45 minutes to 1 hour. Allow to cool for about 10 minutes then pour into a food processor and pulse to blend, leaving some small chunks of vegetables. Cover and store in the refrigerator. When ready to serve, reheat the jam and season with salt and pepper to taste.
TO MAKE THE MARINADE: In a small bowl mix together the marinade ingredients.
Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly, place in a bowl, and refrigerate for 2 to 6 hours.
Remove the steaks from the bag and discard the marinade. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Season the steaks with salt. Sear over Direct High heat for 10 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 3 to 5 minutes. Remove from the grill and allow to sit for 3 to 5 minutes. The temperature will rise 5°F to 10°F during this time. Serve warm with the reheated jam.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Veal Rib-Eyes With Tomato-Pepper Jam recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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