Chanie has been singing the praises of split minute roasts forever, but it’s not something I generally see on my grocer’s shelves, so I’ve never bought it before (or been not-lazy enough to ask my butcher to remove the vein in the whole minute roasts I do see). But when I asked Dov Bauman of Glatt Mart which cut he recommends most for grilling, he said that if minute roasts didn’t have the vein running through them, he’d never sell another rib steak. That’s high praise! I took the expert’s word for it and wasn’t disappointed. This is officially kicking skirt steak, London broil, and hanger steak off my menus for a while.
Prepare the Minute Roast
1. Combine all ingredients in a large ziplock and allow the meat to marinate for about 30 minutes, or up to several hours.
2. Preheat grill and cook meat over medium-high flame for about five minutes per side or until medium rare.
3. Allow to rest for five minutes and then slice against the grain.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis