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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.
1 4-pound (2 kilogram) minute roast, deveined and split into 2 half-roasts by your butcher
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon dried rosemary
1 and 1/2 teaspoons Gefen Basil or other dried basil
1 and 1/2 teaspoons dried parsley, such as Gefen Dry Parsley Flakes
1 and 1/2 teaspoons smoked garlic powder (Prima brand) or regular garlic powder (but smoked makes a huge difference)
1/4 cup Gefen Maple Syrup
Combine all ingredients in a large ziplock and allow the meat to marinate for about 30 minutes, or up to several hours.
Preheat grill and cook meat over medium-high flame for about five minutes per side or until medium rare.
Allow to rest for five minutes and then slice against the grain.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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