The Best Pepper Steak


April 16th 2013By Sharon Lurie

There is nothing like BBQ flame grilled pepper steak. The mouthwatering steak, grilled to personal perfection with a baked potato is one of the best things I ever ate.


Steak Roll Ups

mashed ptoato beef roll ups

January 23rd 2013By Chavi Sperber

Steak on the outside. Creamy potatoes on the inside. Served with a delicious savory sauce. Perfect for the meat ‘n potatoes men in your life.


Scotch Fillet Steak with Green Garlic “Butter”

Scotch Fillet Steak

January 31st 2013By Sharon Lurie

This Fillet Steak recipe brings back wonderful memories of my father a”h who always requested that his steak be “covered in a carpet of garlic.” He loved it and I inherited that love too.


Pomegranate Glazed Asado


December 6th 2013By Bracha Arnold

For those of you who just want a recipe to wow your guests at a shabbat meal, we have a slow-braised asado recipe. Asado is a popular cut of meat in Israel. It’s a short-rib cut, highly flavorful and full of delicious fat, which makes it wonderfully succulent and tasty. it works best when braised for long periods of time. We made ours with pomegranate juice and garlic, and served it with fried disks of polenta and a mushroom-fig ragu.


Mustard and Garlic Confit Crusted Fillet

Prime Grill Mustard and Garlic Confit Fillet

November 6th 2013By Chef David Kolotkin

The Chef from Prime Grill kosher steakhouse shares his special fillet recipe. If you start with a good piece of meat you really can't go wrong.


Mesquite Grilled Steak with Salsa Flameado

Mesquite Grilled Steak with Salsa Flameado

May 23rd 2012By joyofkosher


Grilled Steaks with Chimichurri

steak with chimichurri

May 6th 2013By Jamie Geller

Chimichurri originally hails from Argentina and is a great sauce for marinating or serving with grilled meat. The classic base mix is a combo of minced parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. Because finding checked versions of these herbs can be difficult I used a mix of frozen cubes of chopped parsley, basil and cilantro—cutting the prep down to less than 10 minutes. Dorot also offers a jar of pre-made chimichurri if you really want to save time.


Grilled Steak with Mango Salsa

Grilled Steak with Mango Salsa

July 28th 2011By joyofkosher

Make this mango salsa and use it on anything and everything including Grilled Steak.


Grilled Steak Tacos with Poblano-Mango Salsa

Grilled Steak Tacos with Poblano-Mango Salsa

July 28th 2011By joyofkosher

Strips of steak go into a taco and served with a pablano mango salsa a wonderful dinner tonight.


Grilled Ribeye with Crispy Parsnips

Grilled Ribeye with Crispy Parsnips

June 27th 2011By Jamie Geller

Ribeye is one of the most popular, juiciest, expensive steaks on the market. This cut is more marbled than others, which makes the steak especially tender and flavorful. Crispy parsnips are the perfect, slightly sweet alternative to French fries.


Double Dunked T-Bone

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August 7th 2013By Sharon Lurie

A friend of mine, before retiring to the coast, had a wonderful steakhouse, famous for its steaks. He gave me this recipe on condition that I never forget to double up on the effort for doubly delicious results!


Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

July 28th 2011By joyofkosher

Courtesy of The Beef Checkoff/The National Mango Board


Asian Steak


March 7th 2011By Jamie Geller

This braise features bone-in chuck steak in an irresistible Asian-style sauce. You won't be disappointment by this effortless dish. Another winner from Grandma Martha Geller's treasure chest inspired by a New York Times recipe published a few decades back. She told me to put everything in the pan in stages—but of course, I didn't listen. I wish all chefs would try making their recipes easy first. It seems to me they make them complicated and time-consuming on purpose: "In 1 hour add celery; twiddle your thumbs and wash your hair; and an hour later, add the water chestnuts, one at a time." Do you find that everyone seems to be working backwards—taking simple recipes and then figuring out how to make them more cumbersome—or is it just me?