Italians like to pair sautéed veal with their luscious air-dried prosciutto. To hit some of those same chords in grilling in a more American fashion, we replace the ham with hearty beef jerky, strong enough to stand up to the intensity of the crusted meat.
SERVES 4
SAGE PASTE
| ¾ | cup packed fresh sage leaves |
| 2 | garlic cloves |
| ¾ | teaspoon kosher salt or other coarse salt |
| 2 | tablespoons extra-virgin olive oil |
| 4 | 1-inch-thick veal chops, each about 12 ounces |
JERKY SAUCE
| 2 | tablespoons extra-virgin olive oil |
| 1 | medium onion, chopped |
| 1 | medium carrot, chopped |
| 2 | garlic cloves, minced |
| 3 | cups veal or chicken stock |
| 2 | ounces beef jerky, pulled or cut into fine pieces |
| 1 | teaspoon Super Wooster Sauce ([>]) or other Worcestershire sauce |
| 4 | sage leaves |
| Kosher salt or other coarse salt |
At least 2 hours and up to 8 hours before you plan to grill the veal chops, make the sage paste. Combine the sage, garlic, and salt in a food processor and process until the sage is minced. With the processor still running, add the oil in a thin stream until a thick paste forms. Coat the chops with the paste, wrap them in plastic, and refrigerate.
Prepare the sauce, first warming the oil in a heavy saucepan over medium heat. Add the onion and carrotand sauté until the onion is translucent, about 5 minutes. Stir in the garlic and cook for 1 minute longer. Pour in the stock and add the jerky, Worcestershire sauce, and sage. Reduce the heat to low and cook the sauce for 45 to 55 minutes, until the jerky is very soft. Purée the sauce in a blender, taste, and add salt as you wish. Return the sauce to the pan to keep warm. (The sauce can be made a day ahead and refrigerated. Reheat before serving.)
Fire up the grill, bringing the temperature to medium to medium-low (5 to 6 seconds with the hand test).
Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
Grill the veal uncovered over medium to medium-low heat for 20 to 24 minutes, turning at least three times, more often if juice begins to form on the surface. Don't cook the chops beyond medium-rare or an internal temperature of 150°F. If grilling covered, cook over medium to medium-low heat for 17 to 21 minutes, turning once midway.
Serve immediately, topped with spoonfuls of the jerky sauce. San Francisco 'Roni with Rice makes a good foil for the sauce.