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Passover Steaks

 

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Passover Steaks
 

 

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Recipe

Passover Steaks

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!

Times

  • Prep Time : 20 min
  • Ready Time : 20 min

Servings

6

Ingredients

  • 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

Directions

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

Tags

About Sharon Lurie

avatar

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

5 Responses to Passover Steaks

  1. avatar says: faleen

    IF one does not have access to the commonly found pepino or pawpaw…what other item would you suggest using? Thank you in advance.

  2. Can not salt,or sugar,or east.So do you have some recipes for some one like me.Oh just for one to.I`m all by my self on eat the diet I eat.So if you can help me I would be thank full.

  3. says: Nancy

    I can not have salt,sugar,east.My diet is just for me .Just one .Can you help me?I would be very thank full.

  4. I would use a sugar substitute like xylatol (In South Africa we have Suki which is Kosher for passover – not sure what you would be able to get overseas). Any sugar substitute would be fine as this recipe has such a small amount of sugar. Instead of salt perhaps a KFP soya sauce. Hope that helps. Sharon

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