- Jewish Learning
Marinating meat before searing it sort of cancels out the searing. Since the meat is wet, it steams rather than sears, and you don’t get a nice crust. In this recipe, I seared my meat first and then let it rest in a marinade for just a few minutes after, and the result is super-juicy flavorful meat with a really nice crust.
2 pounds (900 grams) hanger steak or skirt steak
1 (5-ounce/140-gram) bag mixed greens
1/2 a red onion, sliced thinly
1 D’Anjou pear, sliced thinly
1/4 cup glazed pecans
2 tablespoons Bartenura Olive Oil
1/4 teaspoon black pepper, plus more for meat
In a small bowl, combine marinade ingredients.
If using skirt steak, soak in water for half an hour. Dry meat off very thoroughly and season with black pepper on both sides.
Preheat a heavy-bottomed skillet over high heat (not Teflon) and sear the meat for three minutes per side.
Remove to a shallow platter and pour the marinade over it. Allow the meat to rest 5–10 minutes, then slice against the grain. Reserve the marinade.
Arrange lettuce, onion, pear slices, and pecans in a bowl, then place the meat on the salad and pour marinade over it.
Photography Moishe Wulliger and Chaya Berger Styling: Renee Muller and Rachel Mintz
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