It was the morning before the first night of Pesach and my son had told his friends that we were burning chometz at 9 a.m. The neighbourhood arrived and so did the fire brigade! My son had lit such a huge fire that the trees uprooted and ran, the birds flew north, the neighbours put up "For Sale" signs and we cooked on the fire the entire day! So this one's for you, Boruch, our Pesach Pyromaniac! This steak is so good that we eat it all year round, and I really mean that!
- Prep Time
- 6 ServingsServings
- 2 Pepinos or 1 pawpaw, peeled and deseeded
- 2 Tbsp red wine vinegar
- 1 Tablespoon sugar
- 1 1/2 - 2 inch piece of ginger, finely grated
- 6 x 1" Rib Eye Steaks
- little oil for drizzling
- freshly ground black pepper and salt to taste
Mash pepinos/pawpaw vinegar, sugar and ginger until soft or blend with immersion blender.
Place the steaks in a large Ziploc bag and cover with the pepino/pawpaw mixture. Mush it around so that the steaks are evenly coated and leave to marinate. Do not let them marinate for more than 3 hours, otherwise they go like chopped liver. After 2 1/2 - 3 hours, remove the steaks from the bag, discard the tenderinsing sauce and rinse the steaks very well under cold running water. Pat dry.
Place the steaks in a single layer, side by side, in a rectangular roasting dish and drizzle with oil.
Sprinkle with some coarsely ground black pepper. Turn the steaks over and again drizzle with oil and sprinkle with black pepper.
Braai, Barbeque or fry the steaks to perfection over high heat. Just before removing from the heat, brush with a little more oil, remove from the heat and allow to stand for 10 minutes, loosely covered in foil.
Sprinkle with a little salt and plate immediately.
Serve with Passover Gnocchi