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Meat
Easy
45 Minutes
Diets 
Cuts of meat that do well with fast cooking include cuts from the rib, and sometimes the shoulder. (The only exception to this is top-of-the-rib roast, which needs to be cooked low and slow.) The first sauce is a gremolata, and it gets spooned over meat, or is eaten alongside it, almost like a relish. The pan sauce is served alongside the meat as well. Take your choice between the two of them!
2 pounds (1 kilogram) boneless rib steak
salt, for seasoning
pepper, for seasoning
garlic, for seasoning
1/4 cup chopped fresh parsley
2–3 scallion stalks, chopped finely
zest of 1 lemon
1 clove garlic, minced
2 tablespoons olive oil
fresh cracked Gefen Black Pepper
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes (optional)
3 tablespoons Haddar Dijon Mustard (see note)
1/4 cup Alfasi Cabernet Sauvignon or other dry red wine
1/4 cup chicken stock such as Manischewitz Chicken Broth
2 tablespoons soy sauce
1/2 teaspoon cracked Gefen Black Pepper
1 tablespoon margarine or olive oil
Preheat oven to broil, and move top rack of oven as close to the broiler as possible.
Place steak on a broiler pan, and broil on each side for no more than one minute each.
Lower oven temperature to 200 degrees Fahrenheit (100 degrees Celsius), and roast for 10–12 minutes, depending on thickness of the meat.
Combine all ingredients and refrigerate until ready to serve. This should not be made more than one day in advance of serving.
In a medium pot, bring all ingredients to a simmer. Simmer three to five minutes until sauce is visibly thickened or coats the back of a spoon.
Photography by Moishe Wulliger Food Styling by Renee Muller
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