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Meat
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
I tried to get in touch with a chef about the best way to prepare chicken steaks, but had no luck reaching him. I just decided to do my own thing, using the motto “less is more.” The chicken was absolutely out of this world — no better way to say it! Marinate it Erev Yom Tov, and grill it shortly before the men come home from shul, leaving it on the blech to keep warm. So easy, and oh, so good! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
8 chicken steaks (you can ask your butcher to prepare them for you)
hot paprika, for sprinkling
Gefen Garlic Powder, for sprinkling
3 cubes Gefen Frozen Sautéed Onions
3 tablespoons oil
3 tablespoons Heaven & Earth Lemon Juice
scant 1/2 teaspoon Gefen Oregano
salt, to taste
pepper, to taste
Combine onions, oil, lemon juice, and oregano in a 9 x 13-inch (20- by 30-centimeter) baking pan. Generously shake in salt and pepper to taste, and mix to combine.
Place chicken steaks in the pan, one at a time, and turn to coat with marinade. Sprinkle each steak lightly with hot paprika and garlic powder. Marinate for a minimum of one hour, turning twice to coat.
Spray a large grill pan with cooking spray and heat on high heat until almost smoking. Place steaks in grill pan and lower heat to medium-high. Grill for 10 minutes or until chicken looks three-quarters of the way done. Turn over steaks and grill an additional seven minutes.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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These chicken steaks were super easy to prepare and delicious!
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