Recipe By Chanie Nayman
Cuts of meat that do well with fast cooking include cuts from the rib, and sometimes the shoulder. (The only exception to this is top-of-the-rib roast, which needs to be cooked low and slow.)
The first sauce is a gremolata, and it gets spooned over meat, or is eaten alongside it, almost like a relish. The pan sauce is served alongside the meat as well.
Take your choice between the two of them!
Preheat oven to broil, and move top rack of oven as close to the broiler as possible.
Place steak on a broiler pan, and broil on each side for no more than one minute each.
Lower oven temperature to 200 degrees Fahrenheit (100 degrees Celsius), and roast for 10–12 minutes, depending on thickness of the meat.
Combine all ingredients and refrigerate until ready to serve. This should not be made more than one day in advance of serving.
In a medium pot, bring all ingredients to a simmer. Simmer three to five minutes until sauce is visibly thickened or coats the back of a spoon.
Do not substitute the Dijon mustard with yellow mustard, but deli mustard can work in a pinch.
Photography by Moishe Wulliger
Food Styling by Renee Muller
