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This steak is seared only four to five minutes on each side and then removed from the pan to rest while we cook our veggies. Once they’re ready, slice the meat against the grain and return it to the pan for just two minutes to heat through and coat with sauce.
1 tablespoon Bartenura Extra-Virgin Olive Oil
1 pound skirt steak
2 medium parsnips, peeled and cut into 2-inch sticks
2 large carrots, peeled and cut into 2-inch sticks
1/2 cup button mushrooms, quartered
1/2 cup Manischewitz Chicken Broth
1/2 cup Alfasi Cabernet Sauvignon or other dry red wine
1 tablespoon fresh coarsely chopped parsley
kosher salt
freshly ground black pepper
Heat extra-virgin olive oil in a 12-inch sauté pan over medium-high heat. Add steak and sear until nicely browned, about four to five minutes on each side. Remove and let rest.
Add parsnips and carrots and sauté six to eight minutes or until slightly browned and beginning to soften. Add mushrooms and sauté two minutes.
Add broth and wine and bring to a boil. Reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender and sauce is reduced and thickened. Stir in parsley and season to taste with salt and pepper.
Thinly slice steak against the grain and return to pan for two to three minutes or until heated through and coated in sauce. Divide between four shallow bowls.
Recipe reprinted with permission from http://www.Joyofkosher.com
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I would love to serve this steak for Shabbos dinner but don’t know how to keep it warm and not be overcooked in the oven?? Any suggestions appreciated.
I would slightly undercook it and then keep it on a hot plate or blech, just make sure there is sufficient liquid in the pan. If you like your steaks more on the rare side, this may cook It too much. Another option is to make the steak 5 minutes before shabbos and serve it at room temperature.