4 Servings
30 Minutes
Allergens
Submitted by Gitty Tyrnauer
This is a happy-accident recipe. The kind that happens when you have some ingredients for one recipe and some ingredients for another so you just mash up the two and what happens is perfection. Oyster steak is inexpensive enough to be a freezer staple and yet fancy enough to be a Shabbos staple. I’ve served this Friday night on its own, Shabbos day on a charcuterie board, Sunday afternoon in a salad and Monday-Thursday sneaking surreptitious little bites from my secret stash. It’s cheap, it’s umami and it’s a winner. It’s also something you need to making now!
Mix all the ingredients in a Ziploc bag and add the steak.
Let it sit for 20 minutes or overnight (the longer the better obviously).
Heat a pan over high heat and sear the steak for about 4 minutes on each side (medium rare). If it’s a thick piece you may need to hold the steak on its side for a minute or two to get it heated through.
Let steak rest and slice thinly just before eating. Steak pairs well with Chimichurri if you’re looking for that extra pop.
This was amazing! I pan seared it before shabbas then kept it in the oven on 200 until the Friday night meal. Superb.
The steak was a hit! super easy to make, delicious!