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This elegant steak dish offers a flavorful twist on traditional Yom Tov meat. Whether you choose oyster steak, fillet steak, or another preferred cut, this recipe stands out with its unique, well-balanced marinade.
It’s a welcome change from the usual braised or slow-cooked meats often served on Yom Tov. It’s lighter in texture, yet full of depth and flavor. This dish can be prepared fresh right before your meal or made ahead and slow-baked, allowing you to adapt it to your schedule without compromising on taste or presentation. Perfectly glazed and beautifully aromatic, this steak is a refined and memorable addition to your Yom Tov table.
3 pound (1.36 kilogram) fillet or oyster steak, rib steak, or a combo of cuts
1/2 cup dark brown sugar
1/4 cup Tuscanini Caramel Balsamic Glaze
2 tablespoons oil
2 tablespoons fish-free Worcestershire sauce, such as Tonnelli
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1 tablespoon soy sauce
1 teaspoon sriracha sauce
1 teaspoon kosher salt, plus more for sprinkling
1 teaspoon coarsely ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper
Mix all ingredients in a ziplock bag. Marinate the steaks for at least three hours, up to overnight.
You can marinate the meat in advance and freeze it after three hours. When ready to cook, defrost and proceed with cooking instructions.
For fillet steak, heat a grill pan and cook the steak for four minutes per side for medium rare. Remove the steak from the pan and allow it to rest. Slice, then sprinkle with kosher salt and serve.
For the oyster steak, sear the steak in a cast-iron or enamel cast-iron pan for three minutes per side, until you get a nice, dark sear. Then place the steak in a baking dish and pour the marinade over it. Add a scant 1/4 cup water and cover.
At this point, the steak can be frozen for later use. Defrost completely before baking.
Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius).
Bake for one and a half hours for thinner steaks or two hours for thicker steaks, or until it reaches your desired doneness.
Remove the steak from the pan and allow to rest. Slice, then sprinkle with kosher salt and serve.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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what can i use in place of the caramel glaze?
You can replace with silan, pomegranate molasses or balsamic vinegar (although it’s not as thick)
Tried it with London broil- the flavors are so well balanced. A winner recipe
How long did you cook the London broil for?