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Recipe by Chaya Surie Goldberger

Rib Steak and Bruschetta Topped Chremslach

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Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour, 30 Minutes
Diets

A quick and beautiful appetizer. Whether you make it fresh or take some shortcuts, it will be presentable, flavorful, and sure to wow your family and guests!

Ingredients

Marinade

Bruschetta

  • 2 beefsteak tomatoes, peeled and finely diced

  • 1/2 red onion, finely diced

  • 1 and 1/2 tablespoons Gefen Olive Oil

  • salt, to taste

  • pepper, to taste

Chremslach

  • pepper, to taste

  • oil, for frying


Wine Pairing

Cantina Giuliano Cabernet Sauvignon

Directions

1.

Mix all marinade ingredients and marinate the steaks for one hour.

2.

Heat a cast-iron pot or grill pan over high heat. Sear the steaks for four minutes on each side. Remove and allow the steaks to rest. When somewhat cooled, cut them into small cubes.

3.

To prepare the bruschetta, mix all ingredients besides the avocado.

4.

To prepare the chremslach, mix all ingredients together. Spray some oil onto your hand and form little patties, about 1/3 cup of the mixture each. Fry chremslach in hot oil until golden, about three to four minutes per side.

5.

To assemble, place a chremsel on a plate and top with some steak cubes and bruschetta. Add cubed avocado.

Tips:

For an easier way to get the same look, bake some mini Yukon potatoes, smash them flat, and top with the steak and bruschetta. For a low-carb option, serve the steak and bruschetta in an endive leaf.

Notes:

These are best served fresh. If you want to prepare in advance, reheat the chremslach uncovered in the oven and sear the meat in a hot, nonstick pan for a few minutes immediately before serving.

Credits

Styling and photography by Chay Berger. Food prep by Leah Hamoui.

Rib Steak and Bruschetta Topped Chremslach

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Deborah Krupnik
Deborah Krupnik
1 month ago

No steak is listed in the ingredients.