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Although it sounds complicated, this appetizer is actually extremely easy to prepare, and it’s elegant enough for the fanciest Yom Tov meal. Each component can be frozen separately and assembled right before eating.
3 large potatoes, cubed, cooked until soft, and mashed
1/2 cup Gefen Potato Starch
1 medium onion, diced and sautéed
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup oil
2 tablespoons Gefen Olive Oil, divided
2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic
2 teaspoons Haddar Kosher Salt
1 teaspoon coarse black pepper
1 and 1/2 pounds flat London broil (You can also use skirt steak; soak it for 30 minutes before following the recipe.)
2 large onions, thinly sliced
2 cloves garlic, thinly sliced
1 cup Baron Herzog Cabernet Sauvignon or other dry red wine
In a bowl, mix together mashed potatoes, potato starch, onions, and spices. Allow to cool completely before frying.
Heat a large frying pan to medium-high heat. Pour in oil. With wet hands, form the potato mixture into eight even balls and then flatten into quarter-inch-thick discs. Fry potatoes for two to three minutes, until golden brown and crispy at the edges. Flip and fry again for another two to three minutes. Remove from frying pan and drain on paper towels.
To reheat: Bring to room temperature. Place on a cookie sheet and bake at 350 degrees Fahrenheit for 15 to 20 minutes until crispy again.
Rub one tablespoon oil, spices, and crushed garlic all over steak. Allow to marinate for 30 minutes at room temperature.
Preheat a frying pan on medium heat. Sear meat for six minutes on each side. Remove from heat. If planning on freezing, allow meat to cool completely first.
In the same pan, place remaining oil and onions. Sauté on high heat for five to six minutes, until onions begin to brown. Add garlic and sauté for another one to two minutes. Lower flame to medium-low and cook covered for 30 to 45 minutes, until the onions are soft and golden brown. Pour in wine and raise heat to medium-high until wine begins to simmer. Simmer for approximately 20 to 30 minutes, until wine reduces to a thick sauce.
If not using immediately, reheat onion-wine mixture in the oven for 15 to 20 minutes at 350 degrees Fahrenheit before serving.
Bring steak to room temperature. Warm up onions.
Place hot crisps on a serving plate. Thinly slice steak and place two to three slices on each crisp. Top with one to two tablespoons hot onions.
Photos by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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