This simple yet perfect marinated Crescent Steak is brought to you by Chef Moses Wendel of Pardes Resturaunt, Brooklyn, NY.
The crescent steak is really hard to overcook and probably the best cut for those who want a tender steak but prefer to cook their steaks above medium.
Note: Steaks need to marinade at least 4 hours in advance.
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- 2-pound crescent steak
- 1 cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- ½ bunch thyme
1. Puree one cup extra virgin olive oil with 1 teaspoon freshly ground pepper and ½ bunch thyme.
2. Marinate steaks 4 hours to overnight. Season with salt just before grilling. Grill to rare-medium-rare.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2015 SUBSCRIBE NOW