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.
Pan-Seared Rib Steaks
Recipe By Zehava Krohn
- Cook & Prep: 45 m
- Serving: 6
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No Allergens
Ingredients (16)
Pan-Seared Steaks
Roasted Vegetables with Lemon Garlic Sauce
Sommelier Suggests
Start Cooking
For the Steaks
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Rub steaks with salt, pepper, paprika, garlic, and 1 tablespoon olive oil.
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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.
For the Roasted Vegetables
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Preheat oven to 500⁰F.
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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.
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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.
