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Easy to prep in advance and great for feeding a crowd. I love serving a hot kiddush on Yom Tov, and it’s great to have this ready to go so everyone has something to eat while I’m pulling trays out of the oven!
1 pound (450 gram) sandwich steak (rib-eye cut is very tender)
2 tablespoons oil
2 hothouse cucumbers, sliced on an angle
1/4 cup Gefen Duck Sauce
1 tablespoon Glicks Soy Sauce
1 tablespoon Tuscanini Balsamic Vinegar
2 teaspoons Haddar Dijon Mustard
1/2 teaspoon black pepper
1 bunch parsley, chopped
1 shallot, chopped finely
juice of 1/2 lemon
1 tablespoon Gefen Olive Oil
pinch salt
Combine the marinade ingredients and spread over the meat. Allow to marinate for at least two hours.
Preheat a large frying pan and add the oil. Add the meat to the pan in batches, cooking for one minute per side, then remove to a platter to rest. If you’re not serving it immediately, refrigerate it until you’re ready to use.
Meanwhile, combine the ingredients for the parsley salad. After steaks have rested, cut them into about six pieces each to fit the cucumber slices (not into strips). Arrange the steak pieces on top of the cucumber slices, then top with parsley salad.
Photography by Moishe Wulliger Food Styling by Renee Muller
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