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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!
1/3 cup Gefen Olive Oil
1 teaspoon freshly grated ginger
1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic
1 teaspoon freshly squeezed lime juice
2 teaspoons Haddar Brown Sugar
1/2 teaspoon salt
1/2 teaspoon pepper
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
3 cups cooled mashed potatoes
scant 1/4 cup Gefen Potato Starch
2 eggs
salt, to taste
pepper, to taste
oil, for frying
Mix all marinade ingredients and marinate the steaks for one hour.
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.
To prepare the bruschetta, mix all ingredients besides the avocado.
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.
To assemble, place a chremsel on a plate and top with some steak cubes and bruschetta. Add cubed avocado.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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No steak is listed in the ingredients.