Name: Savory Club Steak with Parsnip Puree
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 6 club steaks; salt, to taste; pepper, to taste; 1 and 1/2 tablespoons oil, divided; 10 cloves garlic, crushed or 10 cubes Gefen Frozen Garlic; 1 and 1/2 cups chicken stock, such as Manischewitz; 1/4 teaspoon red pepper flakes; 1/4 cup soy sauce; 2 tablespoons Haddar Brown Sugar; 2 tablespoons Gefen Cornstarch, diluted in 1 tablespoon water; 4 large parsnips, cut into 1-inch cubes; 1 small carrot, sliced into 1/2-inch slices; 1 tablespoon kosher salt, plus more as necessary; 1 tablespoon Gefen Olive Oil; 1 bunch scallions, washed and chopped

Savory Club Steak with Parsnip Puree

Ever since I got this recipe from my sister-in-law, I’ve been serving it at least one meal every Yom Tov. It never fails to impress.

Ingredients

Club Steak

6 club steaks
salt, to taste
pepper, to taste
1 and 1/2 tablespoons oil, divided
10 cloves garlic, crushed or 10 cubes Gefen Frozen Garlic
1 and 1/2 cups chicken stock, such as Manischewitz
1/4 teaspoon red pepper flakes
1/4 cup soy sauce
2 tablespoons Haddar Brown Sugar
2 tablespoons Gefen Cornstarch, diluted in 1 tablespoon water

Parsnip Purée

4 large parsnips, cut into 1-inch cubes
1 small carrot, sliced into 1/2-inch slices
1 tablespoon kosher salt, plus more as necessary
1 tablespoon Gefen Olive Oil
1 bunch scallions, washed and chopped

Directions

Preheat oven to 350 degrees Fahrenheit.
Sprinkle steaks with salt and pepper.
Heat a large skillet with 1/2 tablespoon oil.
Sear meat in batches for three minutes per side.
Remove from pan and place in a 9×13-inch pan.
Add one tablespoon oil and deglaze pan. Add garlic and sauté until fragrant, about one minute. Add rest of ingredients and let simmer until it thickens slightly.
Pour sauce over meat.
Cover pan first with Gefen Parchment Paper and then with aluminum foil.
Bake for three hours.

Meanwhile, prepare parsnip puree.
In a medium-sized saucepan, add parsnip and carrots. Add kosher salt and water to cover. Bring to a boil.
Lower heat and let simmer for 20 minutes, until parsnips and carrot are fork-tender.
Drain water, add olive oil and blend with an immersion blender until smooth. Add more salt if needed.
Add in scallions before serving.

Description:
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Styling and photography by Esti Rosengarten
Prep by Chumy Berger.

Chumy Berger, personal chef, can be reached at 848-210-7973.

Ingredients

Club Steak

6 club steaks
salt, to taste
pepper, to taste
1 and 1/2 tablespoons oil, divided
10 cloves garlic, crushed or 10 cubes Gefen Frozen Garlic
1 and 1/2 cups chicken stock, such as Manischewitz
1/4 teaspoon red pepper flakes
1/4 cup soy sauce
2 tablespoons Haddar Brown Sugar
2 tablespoons Gefen Cornstarch, diluted in 1 tablespoon water

Parsnip Purée

4 large parsnips, cut into 1-inch cubes
1 small carrot, sliced into 1/2-inch slices
1 tablespoon kosher salt, plus more as necessary
1 tablespoon Gefen Olive Oil
1 bunch scallions, washed and chopped

Directions

Step 1 - Prepare the Meat

Preheat oven to 350 degrees Fahrenheit.
Sprinkle steaks with salt and pepper.
Heat a large skillet with 1/2 tablespoon oil.
Sear meat in batches for three minutes per side.
Remove from pan and place in a 9×13-inch pan.
Add one tablespoon oil and deglaze pan. Add garlic and sauté until fragrant, about one minute. Add rest of ingredients and let simmer until it thickens slightly.
Pour sauce over meat.
Cover pan first with Gefen Parchment Paper and then with aluminum foil.
Bake for three hours.

Step 2 - Prepare the Parsnip Puree

Meanwhile, prepare parsnip puree.
In a medium-sized saucepan, add parsnip and carrots. Add kosher salt and water to cover. Bring to a boil.
Lower heat and let simmer for 20 minutes, until parsnips and carrot are fork-tender.
Drain water, add olive oil and blend with an immersion blender until smooth. Add more salt if needed.
Add in scallions before serving.

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1 Comment

Rayzee Biston • 6 months ago

Can I freeze this? Also, will it wokr if i dont sear the meat first?

Raquel Malul Kosher.com Team • 6 months ago

Reply to Rayzee Biston

The meat can be frozen :) Meat is always recommended to sear first so it gets that nice crust. It helps seal in the juices and enhance flavor and texture.

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Savory Club Steak with Parsnip Puree

Directions

Prepare the Meat

Prepare the Parsnip Puree

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