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Meat
Medium
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
If I’m having a smaller crowd for an afternoon Yom Tov meal, steaks are a really easy main dish. I don’t need to think about them ahead of time, and there are no long hours of cooking involved. They also work as a quick Chol Hamoed meal.
2 (2-lb.) rib steaks
salt, for sprinkling
freshly ground Gefen Black Pepper, for sprinkling
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 teaspoon paprika
2 tablespoons Bartenura Olive Oil
10 ounces baby bella mushrooms
1 red pepper, sliced into wedges
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1/4 cup Bartenura Olive Oil, plus more for drizzling
salt, to taste
pepper, to taste
12 cloves garlic, sliced
6 tablespoons fresh lemon juice
Rub steaks with salt, pepper, paprika, garlic, and 1 tablespoon olive oil.
Heat a skillet or grill pan over high heat. Drizzle with remaining 1 tablespoon olive oil. When the pan is very hot, add the steaks and sear for 7 to 10 minutes, flipping halfway through.
Preheat oven to 500 degrees Fahrenheit.
Spread mushrooms, pepper, zucchini, and squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 to 20 minutes, until roasted and charred.
Meanwhile, prepare the sauce. In a small saucepan over medium heat, combine garlic, 1/4 cup olive oil, and lemon juice. Cook, stirring occasionally, until garlic is soft and tender. Pour over vegetables before serving.
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Hi I want to know how to do the rib steak in the oven without too much fat Please let me know
My email is sorkinlinda9@Aryeh.com
Thanks,
Leah Sorkin