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Recipe by Michal Frischman

Reverse Marinade Salad

Reverse Marinade Salad add or remove this to/from your favorites
Meat Meat
Medium Medium
6 Servings
Allergens
35 Minutes
Diets

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.

Ingredients

Salad

  • 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

Marinade


Wine Pairing

Baron Herzog Merlot

Directions

Prepare the Meat

1.

In a small bowl, combine marinade ingredients.

2.

If using skirt steak, soak in water for half an hour. Dry meat off very thoroughly and season with black pepper on both sides.

3.

Preheat a heavy-bottomed skillet over high heat (not Teflon) and sear the meat for three minutes per side.

4.

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 the Salad

1.

Arrange lettuce, onion, pear slices, and pecans in a bowl, then place the meat on the salad and pour marinade over it.

Credits

Photography Moishe Wulliger and Chaya Berger Styling: Renee Muller and Rachel Mintz

Reverse Marinade Salad

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Lynn Zeidman
Lynn Zeidman
5 months ago

can you substitute apples for the pear and use this for a Rosh Hashanah lunch?

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Raquel Admin
Raquel Admin
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Reply to  Lynn Zeidman
5 months ago

Yes, definitely!

Penina
Penina
6 years ago

Marinade for Roast? Can I use this recipe for a roast and how long should I sear it for?

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Moonymowsischman
Moonymowsischman
Editor
Reply to  Penina
6 years ago

Hi Penina!

You certainly can use it on a roast. What kind of roast are you making? If it’s a large roast that needs a long time in the oven, I would recommend using the marinade the traditional way- pouring it over the roast and baking it together (double the marinade so you have enough). You can get some amazing browning when you’re roasting for a long time in the oven, so you don’t have to worry about a soggy piece of meat like you do with a smaller, thinner cut.

Let us know how it turns out!

Aviva Kohn
Aviva Kohn
6 years ago

Variation? Could this marinade and salad be made with chicken cutlets as well?

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Moonymowsischman
Moonymowsischman
Editor
Reply to  Aviva Kohn
6 years ago

It sure can! It’s delicious on chicken. I would brown the chicken in a skillet (I love cast iron for this) and then remove it to a pan. Add the marinade in to your seared chicken and pop it in a 350 degree oven to finish cooking. If you don’t like a warm vinaigrette on your salad, reserve a tbsp or two to toss on your greens separately.

Cnooymow{shman
Cnooymow{shman
Reply to  Moonymowsischman
6 years ago

Love the idea to make it with chicken….

Lynn Zeidman
Lynn Zeidman
1 year ago

Shabbos lunch guests loved it