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Some members of my family prefer very soft, slow-braised meats (like the short ribs or rack of ribs in this feature) and others prefer the taste and texture of steaks. That’s why Delmonico steaks often become the “second meat” on the table. I prepare just two steaks and then slice them into strips, so everyone can take the quantity they want (no one wants a whole steak when there are so many dishes). When I’m preparing this dish I usually grill before Shabbat and then just keep in a warm spot until it’s time to serve the meal. The mushrooms not only soak up the flavors and taste great on their own, they also add an umami flavor to the meat. Don’t skip them (if you don’t like mushrooms, there’s a different recipe out there for you!).
1 and 1/2 pounds Delmonico steaks (2 steaks)
1 teaspoon salt
pinch of coarse black pepper
2 tablespoons crushed garlic or 2 cubes Gefen Frozen Garlic
3 tablespoons fish-free Worcestershire sauce, such as Tonnelli
3 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 Portobello mushrooms, sliced
Combine all ingredients in a ziplock bag. You can do this the day before or right before grilling.
Heat a grill pan over high heat and empty the contents of the ziplock bag into the pan. Cook steaks until desired doneness (undercook if you will be rewarming, and only rewarm briefly).
Photography and Styling by Chay Berger
Assisted by Nina Braun
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