Please enter the email you’re using for this account.
This month, Chef Austin turns simple ingredients into a dish that’s perfect for Rosh Hashanah - or any meal that deserves a little extra TLC.
Get the recipe:
Grilled Flat Iron with Braised Leeks and Harissa Date
Puree
2 to 4 flat iron steak
beef tallow
salt
smoked paprika
black pepper
1 to 2 leeks (cut in half and cleaned)
1 bottle Herzog Quartet
8 ounces Beleaves Medjool Dates, soaked in water
15 grams harissa powder
15 grams garlic
1 and 1/2 ounces shallots
1 to 2 fluid ounces Tuscanini Red Wine Vinegar
Get the full recipe for Grilled Flat Iron with Braised Leeks and Harissa Date Puree or click here for a printable pdf.
For more with Chef Austin, watch Rosh Chodesh Club!
How Would You
Rate this video?
Please log in to rate
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Where is his restaurant located? What’s it called?
Oxford California and it’s called Tierra sur
What happened to chef gabe?
He said he’s going to bigger and better stuff