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I first attempted this recipe using a less pricey cut of meat, but it didn’t quite make the grade. With skirt steak, the end results were exactly what I was hoping for: a delightful mouthful of sweet and savory goodness, just right for the Purim seudah. Since you get ten portions from just one pound of meat, I decided to go ahead with this version.
1 pound (450 grams) skirt steak
1/4 cup honey-garlic sauce (I used Dagim), plus a little more for basting
1/4 cup orange juice
20 wonton rounds (I used Gefen Frozen Wonton Rounds)
garlic pepper, for sprinkling
2 oranges, peeled and sliced into half-circles
chopped scallions, for garnishing
sesame seeds, for garnishing
silan, for drizzling (optional)
Place steak in a bowl of cold water; allow to soak for 10–15 minutes. Drain and pat dry. Using kitchen shears, cut meat into 20 small squares, about one to one-and-one-fourth inches (two-and-a-half to three centimeters) each.
Place meat into a large ziplock bag. Add honey-garlic sauce and orange juice and seal. Shake bag to allow liquid to totally coat meat and set aside to marinate while preparing the rounds.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray two lined baking sheets with cooking spray; place 10 wonton rounds on each sheet. Spray the rounds with cooking spray and lightly sprinkle with garlic pepper. Bake for five to six minutes, until just beginning to brown. Remove from oven and set aside to cool.
Raise oven temperature to 450 degrees Fahrenheit (230 degrees Celsius). Place meat squares onto a lined baking sheet (you can use the one from the rounds if you’d like); reserve marinade. Cover pan tightly with foil and bake for 15 minutes. Remove from oven and uncover.
Baste meat generously with reserved marinade and return to the oven to broil for three to four minutes. Remove from oven and allow to partially cool.
Working with one wonton round at a time, place an orange half-circle on top of the round and top with a meat square. Stand an additional orange half-circle over the meat and sprinkle with chopped scallions and sesame seeds. Repeat with remaining ingredients. Serve warm or at room temperature.
Food and Styling by Renee Muller
Photography by Hudi Greenberger
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