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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Every year, a month or so before Pesach, I look at the dishes and recipes I’ve created throughout the year to see if they can be Pesach worthy. This year I chose to feature these garlic steak bites. The trick is to sear each cube of steak on all sides for optimal flavor. This recipe doesn’t have a sauce, but you can always add a side of mushroom sauce if that’s your preference. In this dish, I paired the bites with roasted rosemary baby potatoes. You may want to double the recipe for a crowd.
2 and 1/2 pound (1.15 kilogram) chuck London broil, cut into 1 and 1/2-inch (4-centimeter) cubes
1 teaspoon Gefen Baking Soda
1 tablespoon Manischewitz Kosher Salt
1/4 teaspoon black pepper
2 tablespoons Gefen Olive Oil, divided
8 large cloves garlic, sliced thinly lengthwise
2 tablespoons sliced scallions
1 tablespoon chopped fresh parsley
1 2-pound (910-gram) bag baby potatoes
2 tablespoons Gefen Olive Oil
1 tablespoon chopped rosemary
1 tablespoon Manischewitz Kosher Salt
Sprinkle the meat with baking soda, salt, and pepper and marinate overnight. (The baking soda helps break down the meat so it becomes a little softer.)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Heat a large skillet with one tablespoon oil and sear meat cubes on all sides in batches. Do not overcrowd the pan.
After all the meat is seared, add remaining oil. Sauté the garlic until softened.
Add meat to the skillet and finish it in the oven for 10–15 minutes, until the garlic starts to caramelize.
Remove from the oven and add scallions and parsley.
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Wash the potatoes and cut them in half. Place potatoes in a pot with water and bring to a boil. Boil for five to eight minutes. Drain and dry the potatoes.
Toss potatoes with the rest of the ingredients. Bake for 10–15 minutes, until crispy and golden brown.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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