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Recipe by Esty Wolbe

360-Minute Steak

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

360-Minute Steak

  • 3 pounds minute steaks

  • 2 and 1/2 pounds Yukon gold potatoes, halved and sliced

  • 1/2 onion, diced, plus 1 and 1/2 onions, sliced, divided

  • 4 to 5 cloves garlic cloves, sliced, plus 8 whole cloves, divided

  • 2 tablespoons plus 1 tablespoon oil, divided

  • 1 teaspoon and 1/2 teaspoon salt, divided

  • 1 and 1/2 teaspoons plus 1/2 teaspoon Gefen Garlic Powder, divided

  • 1 and 1/2 teaspoons plus 1/2 teaspoon Gefen Paprika, divided

  • 1/2 teaspoon plus 1/4 teaspoon pepper, divided

Directions

Prepare the Steak

1.

Preheat your oven to 275 degrees Fahrenheit. In a bowl, combine the potatoes, diced onion, sliced garlic, two tablespoons oil, one teaspoon salt, one and a half teaspoons garlic powder, one and a half teaspoons paprika, and half a teaspoon of pepper.

2.

Pour into a large baking pan. Top the potato layer with the minute steaks.

3.

Combine the remaining ingredients in the same bowl and then pour over the top of the minute steaks.

4.

Cover tightly and bake for six hours.

360-Minute Steak

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Leah Salomon
Leah Salomon
8 months ago

Would this recipe work in a slow cooker?

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Barbara Garfinkel
Barbara Garfinkel
11 months ago

Does it need a full 6 hours?

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Hennie
Hennie
1 year ago

can this dish be frozen??

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Raquel
Raquel
Reply to  Hennie
1 year ago

Yes!

Bracha Kalinsky
Bracha Kalinsky
1 year ago

300 instead of 275 Can I cook it on 300 for 4 hours?

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Raquel
Raquel
Reply to  Bracha Kalinsky
1 year ago

You can cook it at 300 but it will probably need more cooking than 4 hours.

Toba
Toba
1 year ago

how can I adjust the cooking time on this to make it with chicken cutlets; is 6 hours too long?
also, should I add more oil to the potatoes, as cutlets are not as fatty as steak?

Raquel
Raquel
Reply to  Toba
1 year ago

I would recommend cooking the cutlets separately on the stove top or oven. And then adding them last minute to bake with the potatoes and onions for the last 30 minutes. Chicken cutlets in the oven for 6 hours is way too much time.

Toba
Toba
Reply to  Raquel
1 year ago

I actually ended up doing this the way the recipe showed, I just baked for 3 hours instead of 6. It came out so good that we made it again for the הושענא רבה meal 2 days later!

tzippy gewirtz
tzippy gewirtz
1 year ago

awesome!!! amazing dish to prepare rosh hashana morning and serve fresh at the meal (our meal starts late so timing works out perfectly!) and the flavor is really over the top and a winner all around!! I will definitely be making this again!

Yona Sadik
Yona Sadik
1 year ago

This recipe is on repeat in my house! Comes out delicious and buttery soft! I do add two extra onions and a bunch more garlic when I make it. I’ve used club steaks and rib steaks with this recipe as well and it came out divine! (For the rib steaks I found I could usually take it out after 5 hours)

Yona Sadik
Yona Sadik
1 year ago

This recipe is on repeat in my house! Comes out delicious and buttery soft! I do add two extra onions and a bunch more garlic when I make it. I’ve used club steaks and rib steaks with this recipe as well and it came out divine!

Kayla Oppenheimer
Kayla Oppenheimer
1 year ago

This came out amazing

Hennie
Hennie
1 year ago

can you freeze this dish??

Raquel
Raquel
Reply to  Hennie
1 year ago

The meat and onions part can be frozen but not the potatoes. If you’d like to cook potatoes separately, then the meat part can definitley be frozen.

D. Schiff
D. Schiff
1 year ago

Can I freeze this in advance? Especially with the potatoes?

Raquel
Raquel
Reply to  D. Schiff
1 year ago

Not the potatoes, but you could freeze the meat if you want to cook them separately.

Mushka frishman
Mushka frishman
1 year ago

turn’d out AMAZING!!!

Bracha Kalinsky
Bracha Kalinsky
1 year ago

Would this recipe work with pepper steak?

Raquel
Raquel
Reply to  Bracha Kalinsky
1 year ago

We haven’t tried it but I don’t see why not.

Miriam Be
Miriam Be
8 months ago

can I do a chunk of minute steak or should it already be in slices before cooking?

Raquel
Raquel
Reply to  Miriam Be
1 year ago

You should be able to, you may just have to adjust the cooking time to be longer.

Goldy Admin
Admin
Reply to  Miriam Be
1 year ago

It should already be in slices.

Chavy Levy
Chavy Levy
1 year ago

Hi! Made this dish on pesach..it was a huge hit! Just wondering if I can make it in advance for shavuous? And how to rewarm it the best way if I could? Thanks Esty for super fun and delicious recipes!

sara kanarek
sara kanarek
1 year ago

made this on chol hamoed and used a minute roast instead of the steaks and it was absolutely delicious! everyone every age was raving and it was all in one pan , in garbage when done -best part!