Šibenik steak "Uzorita" "

very fine steak of two types of meat ... as chef Veljko Barbieri says, the steak is a meat symphony of flavors and aromas ..

Preparation steps

Cut veal rose and beef scrambled eggs into steak steaks (about 100 g each steak). Between the steaks ... one veal and one beef steak put a slice of prosciutto, secure with a skewer or toothpick, salt and pepper with freshly ground pepper and put the oven on the grill ... grill. or barbecue pan. Lightly roast the beaten beef steak on the grill, ie on the grill on one side, as well as the veal steak. Place a large plate of prosciutto on the baked side of the beef steak, and place the veal steak on the side from which it was baked. Connect with wooden or metal skewers, salt and pepper and bake lightly on the raw sides so that the meat stays soft and not dry.
Prepare the side dish by sautéing the onion (red onion) in a little butter and olive oil, then add the young boiled potatoes, butter, the rest of the prosciutto cut into sticks. Finally add the olives and sprinkle with finely chopped parsley. I didn't, ie I had olives, but I forgot to put them ...
The recipe is from a relative of my Danči (her shogi) who works in this beautiful restaurant in Šibenik "Uzorita" We were a couple of years ago and enjoyed this steak, shellfish ... and various delicacies on crosses. About steaks or steaks there on Youtoube V.- Barbieri.

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