Summertime Shabbat Steak Salad
This is wonderful for Shabbat lunch. The steak can be prepared ahead, refrigerated and brought to room temperature the next day. The marinade makes a delicious sauce but do boil it before serving, as it is dangerous to eat marinade from raw meat. This recipe calls for rib eye, which will provide two thick pieces of meat when halved and which you can cut into slivers when cooked.
125ml olive oil
125ml soy sauce
1 tsp peanut butter
Juice of 1 lime (about 2 tbsp)
65 ml orange juice
2 tbsp finely grated fresh ginger
1 tsp crushed garlic
1 small fresh hot chilli (or 10 ml hot chilli sauce)
2 heaped tbsp muscovado sugar
35g coriander, finely chopped
1.5kg whole rib eye roast halved lengthwise
Freshly ground black pepper
Sesame seeds and toasted pine nut kernels to serve
Mixed lettuce leaves
A day before, combine the marinade ingredients in a mixing bowl. To save chopping and grating, you can make it in a food processor. Pour over the steaks and marinate overnight.
When ready to cook, remove the steaks from the marinade. Keep the marinade.
Either fry the meat in two large frying pans or barbecue whole. They only need about 6–8 minutes per side, more if thick, but you want them pink inside.
Once cooked, place in a dish. Cover and rest for 15 minutes.
Pour the juices released into the marinade and bring to the boil in saucepan on the stove. Reduce the heat and simmer for 3-4 minutes.
Pour the marinade over the cooked steaks, season with black pepper and slice (across the grain) into slivers.
Serve at room temperature on a bed of mixed lettuce leaves and sprinkle with sesame seeds and pine nut kernels.
Sharon Lurie is the author of ‘Celebrating with the Kosher Butcher’s Wife’, Struik, £18.54