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Meat
Medium
6 Servings
Allergens 
35 Minutes
Diets
Marinating meat before searing it sort of cancels out the searing. Since the meat is wet, it steams rather than sears, and you don’t get a nice crust. In this recipe, I seared my meat first and then let it rest in a marinade for just a few minutes after, and the result is super-juicy flavorful meat with a really nice crust.
2 pounds (900 grams) hanger steak or skirt steak
1 (5-ounce/140-gram) bag mixed greens
1/2 a red onion, sliced thinly
1 D’Anjou pear, sliced thinly
1/4 cup glazed pecans
1 tablespoon Glicks Soy Sauce
1 tablespoon mustard
2 tablespoons Gefen Honey
1 tablespoon Bartenura Balsamic Vinegar
2 tablespoons Bartenura Olive Oil
1/4 teaspoon black pepper, plus more for meat
In a small bowl, combine marinade ingredients.
If using skirt steak, soak in water for half an hour. Dry meat off very thoroughly and season with black pepper on both sides.
Preheat a heavy-bottomed skillet over high heat (not Teflon) and sear the meat for three minutes per side.
Remove to a shallow platter and pour the marinade over it. Allow the meat to rest 5–10 minutes, then slice against the grain. Reserve the marinade.
Arrange lettuce, onion, pear slices, and pecans in a bowl, then place the meat on the salad and pour marinade over it.
Photography Moishe Wulliger and Chaya Berger Styling: Renee Muller and Rachel Mintz
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can you substitute apples for the pear and use this for a Rosh Hashanah lunch?
Yes, definitely!
Marinade for Roast? Can I use this recipe for a roast and how long should I sear it for?
Hi Penina!
You certainly can use it on a roast. What kind of roast are you making? If it’s a large roast that needs a long time in the oven, I would recommend using the marinade the traditional way- pouring it over the roast and baking it together (double the marinade so you have enough). You can get some amazing browning when you’re roasting for a long time in the oven, so you don’t have to worry about a soggy piece of meat like you do with a smaller, thinner cut.
Let us know how it turns out!
Variation? Could this marinade and salad be made with chicken cutlets as well?
It sure can! It’s delicious on chicken. I would brown the chicken in a skillet (I love cast iron for this) and then remove it to a pan. Add the marinade in to your seared chicken and pop it in a 350 degree oven to finish cooking. If you don’t like a warm vinaigrette on your salad, reserve a tbsp or two to toss on your greens separately.
Love the idea to make it with chicken….
Shabbos lunch guests loved it