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Szechuan Peppercorn Veal Porterhouse with Goat Cheese Stuffed Figs

Grilled Szechuan peppercorn veal porterhouse with goat cheese stuffed figs and blistered peppers

 2 Veal porterhouse
 2 tbsp Szechuan peppercornscrushed
 1 tsp Sesame oil
 1 tbsp Canola oil
 1 lb Sweet long peppers, such as Jimmy Nardello, Anaheim or banana
 1 tsp Five-spice powder
 ½ tsp Salt
 ¼ cup Parsley leaves
Goat Cheese stuffed figs
 12 Mission and honey figs
 1 lb Goat cheese
 1 tbsp Chivesminced
 2 tbsp Parsleyminced
 2 tsp Extra virgin olive oil
1

Preheat a grill to medium heat.

2

Season the porterhouse with peppercorns, sesame oil, canola oil, and salt. Set aside for 15 minutes.

3

For the Goat Cheese Stuffed Figs: Using a paring knife, cut a hole in the bottom of the figs and pierce through the center.

4

Mix the goat cheese, chives, and parsley together and place into a piping bag with a small tip.

5

Pipe the cheese mixture into the figs.

6

Coat with olive oil and salt and wrap the figs in a foil packet. Place on the grill and turn occasionally. Cook for 10-15 minutes until the figs are softened and the cheese is hot.

7

Place the veal on the grill and grill to desired doneness, making cross hatch marks on both sides.

8

While the veal is cooking, place the peppers on the grill and blister them until slightly blackened and softened, immediately dust with five spice powder and salt.

9

Serve the veal on a platter with the figs and peppers, garnished with parsley.