Veal Minute Steak with Romesco Potato Salad (gluten-free)
Updated: Sep 4
This Veal Minute Steak with Romesco Potato Salad is a quick, colourful gluten-free dinner packed with flavour. Tender veal minute steaks cook in just minutes, while baby potatoes and crisp green beans are tossed through a smoky Romesco sauce made with roasted capsicum, sun-dried tomatoes and almonds. Ready in around 30 minutes, it’s an easy high-protein meal for busy weeknights.
Why You’ll Love This Veal Minute Steak with Romesco Potato Salad
This recipe brings together plenty of flavour in one quick and easy meal. The smoky, tangy Romesco sauce coats the tender potatoes and crisp green beans beautifully, while the veal minute steaks cook in just a few minutes. With bold flavours, contrasting textures and everything ready in around 30 minutes, it’s a satisfying weeknight dinner that still feels a little special.
Watch How to Make It
Tips for the Best Veal Minute Steak with Romesco Potato Salad
Make the Romesco Ahead: The Romesco sauce can be prepared a day in advance and stored in an airtight container in the fridge. You can also toast the almonds ahead of time.
Cut the Potatoes Evenly: Keep the baby potatoes similar in size so they cook at the same rate and become evenly tender.
Keep the Beans Crisp: Blanch the green beans briefly, then transfer them to iced water to stop the cooking and help keep their colour and crunch.
Don’t Overcook the Veal: Minute steaks cook very quickly, so keep a close eye on them. Rest for a minute before serving to help keep them juicy.
Use Leftover Romesco: Any extra sauce is delicious as a dip, sandwich spread or tossed through pasta.
Try a Different Protein: You can swap the veal for beef or chicken minute steaks if preferred.
How to Make Veal Steak with Romesco Salad in 30 Minutes
Step 1: Cook the Potatoes
Place the halved baby potatoes in a saucepan of salted water. Bring to the boil and cook until tender.
Step 2: Toast the Almonds
While the potatoes cook, place the flaked almonds in a dry frying pan over medium heat. Toast until lightly golden and fragrant, then set aside.
Step 3: Make the Romesco Sauce
Add all the Romesco sauce ingredients to a food processor and blend until combined but still slightly textured. Set aside.
Step 4: Cook the Green Beans
Add the green beans to the potatoes during the final few minutes of cooking. Cook until just tender, then drain both the potatoes and beans and allow them to cool slightly.
Step 5: Season the Veal
Rub the veal minute steaks with olive oil, salt, thyme, garlic powder, onion powder, white pepper and lemon zest.
Step 6: Assemble the Potato Salad
Toss the potatoes with half of the Romesco sauce. Spread the remaining sauce over a serving platter, then arrange the green beans and potatoes on top. Finish with parsley and the toasted almonds.
Step 7: Cook the Veal
Heat a frying pan or grill pan over high heat. Cook the veal in batches for 1–2 minutes on each side, depending on thickness. Rest briefly before serving.
Step 8: Serve
Arrange the veal alongside the Romesco potato salad and spoon over any extra sauce, if desired.
Veal Minute Steak with Romesco Potato Salad (gluten-free)
Serves 4-6 | Prep 15 minutes | Cooks 30 minutes
INGREDIENTS
Steaks:
650g (8x80g) veal or beef minute steaks
2 tablespoons olive oil
1 teaspoon sea salt flakes
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon white pepper
Zest of 1 lemon
Salad:
800g baby potatoes, cut in half or quarters
300g green beans, trimmed
Romesco Sauce:
90g (1 cup) flaked almonds, toasted
450g jar roasted red capsicums, drained
100g semi-sun-dried tomatoes, drained
4 garlic cloves
80ml (1/3 cup) extra virgin olive oil
60ml (¼ cup) lemon juice
2 tablespoons red wine vinegar
2 teaspoons smoked paprika
1 teaspoon chili flakes
Generous amount of salt and pepper to taste
Garnish:
Parsley
Flaked Almonds, toasted
INSTRUCTIONS
1. Prepare the Potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.
2. Cook the Green Beans: In the last 3 minutes of boiling the potatoes, add the trimmed green beans to the same pot to blanch them. Drain both the potatoes and beans, then set aside.
3. Toast the Almonds: While the potatoes are boiling, heat a dry pan over medium heat. Add the flaked almonds in a single layer and toast, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from the heat and set aside to cool.
4. Make the Romesco Sauce: While the potatoes are cooking, prepare the dressing. In a food processor, combine the roasted red capsicums, semi-sun-dried tomatoes, toasted flaked almonds, olive oil, lemon juice, red wine vinegar, garlic, smoked paprika, chili flakes, salt, and pepper. Pulse until smooth but still textured. Add a tablespoon of water if too thick.
Note: The dressing may be more than is needed. If you find it too much, store a quarter of it in an airtight jar in the fridge for up to 5 days. It can used with any vegetable, protein, pasta or on bread.
5. Assemble the Salad: Toss half of the Romesco dressing over the potatoes, ensuring they are evenly coated. Spread the remaining dressing across the bottom of a large serving platter. Arrange the green beans first and then the potatoes over the beans. Garnish with chopped parsley and a sprinkle of toasted almonds for added crunch.
6. Prepare the Minute Steaks: Place the steaks in a bowl, drizzle with olive oil, and season with sea salt, thyme, garlic powder, onion powder, white pepper, and lemon zest. Rub the mixture into the steaks to evenly coat.
7. Cook the Steaks: Heat a large non-stick frying pan or grill pan over high heat. Once hot, cook the steaks in batches for 1-2 minutes per side, depending on your preferred doneness. Remove the steaks from the pan and allow them to rest for a minute before serving. For extra flavour drizzle with extra virgin olive oil and a good squeeze of fresh lemon juice.
8. Serve: Arrange the minute steaks beside the potato and green bean salad. Optionally, drizzle some of the remaining Romesco sauce over the steaks.
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Recipe and Photography Margaret Pahos @CreateCookShare
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