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Treat your palate to an unforgettable experience — crispy minute steak over a green salad, garnished with a unique dressing that will tantalize your taste buds. Topped with crispy fried onions and sprinkled with pomegranate arils, this is a dish to savor.
3/4 pound (300 gram) minute steak, cut very thinly (made for pan-roasting)
olive oil, for pan-roasting
1 pound (450 grams) mixed greens
handful of fresh mushrooms, sliced
pomegranate arils
persimmon or pears, finely diced
crispy fried onions (I used French’s)
2 tablespoons Gefen Honey
1 teaspoon semi-dry white wine or rosé like Pacifica Rosé
2 tablespoons olive oil
2 cloves garlic, crushed
pinch salt
1 or 2 pinches smoked paprika
1/2 cup mango nectar (see note)
1 tablespoon Tuscanini Balsamic Vinegar or apple cider vinegar
3 tablespoons olive oil
2 tablespoons light brown sugar
scant teaspoon Dijon mustard
1 clove garlic, crushed
salt, to taste
1/2 medium ripe good-quality avocado
Cut the minute steak into strips while still frozen. Set aside.
Mix together the marinade ingredients in a large ziplock bag. Taste and adjust seasoning if desired. Add meat and coat well in the marinade. Refrigerate for one to two hours.
Heat a frying pan to very hot. Drizzle with olive oil. Add steak slices in shifts, and fry for about one minute on each side, until no longer pink and getting crispy. Transfer to a plate or pan lined with paper towels to drain.
Combine all ingredients in a deep bowl.
Blend well with an immersion blender. Taste and adjust if desired.
Yields approximately 1 and 1/2 cups.
Place lettuce in a large decorative bowl. Add mushrooms.
Scatter the pomegranate arils and fruit of your choice on top. Top with crisped steak.
Drizzle with dressing or serve on the side. Garnish with crispy fried onions. Enjoy!
Photography: Moishe Wulliger Styling: Renee Muller
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