Reverse Marinade Salad

Michal Frischman Recipe By
  • Cooking and Prep: 35 m
  • Serves: 6
  • Contains:

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 (12)

Salad

Marinade

Sommelier Suggests

Start Cooking

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

EMAIL
  • Penina

    Reverse Marinade Salad

    Marinade for Roast?

    Can I use this recipe for a roast and how long should I sear it for?
    Posted by Penina S |September 17, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    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!
    Posted by michalf|September 18, 2017
    1
  • Aviva Kohn

    Reverse Marinade Salad

    Variation?

    Could this marinade and salad be made with chicken cutlets as well?
    Posted by Aviva Kohn |September 4, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    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.
    Posted by michalf|September 4, 2017
    Chaia Frishman  - Kosher.com Admin
    Love the idea to make it with chicken....
    Posted by Chaiaadmin|September 4, 2017
    0
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  • Penina

    Reverse Marinade Salad

    Marinade for Roast?

    Can I use this recipe for a roast and how long should I sear it for?
    Posted by Penina S |September 17, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    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!
    Posted by michalf|September 18, 2017
    1
  • Aviva Kohn

    Reverse Marinade Salad

    Variation?

    Could this marinade and salad be made with chicken cutlets as well?
    Posted by Aviva Kohn |September 4, 2017
    Replies:
    Michal Frischman - Kosher.com Admin
    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.
    Posted by michalf|September 4, 2017
    Chaia Frishman  - Kosher.com Admin
    Love the idea to make it with chicken....
    Posted by Chaiaadmin|September 4, 2017
    0

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