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An elegant addition to any Yom Tov seuda. Serve with garlicky mashed potatoes and fresh steamed broccoli. Steak in photo is compliments of Matam Chofetz Chaim, Jerusalem.
4-6 steaks
salt, to taste
black pepper, to taste
3 tablespoons Glicks Soy Sauce
1 tablespoon oil
3 tablespoons brown sugar, or to taste
1/3 cup Alfasi Cabernet Sauvignon or other good-quality red wine
2-3 cloves garlic, crushed or 2-3 cubes Gefen Frozen Garlic
1/4 teaspoon Haddar Dijon Mustard (optional)
1 and 1/2 tablespoons non-dairy whipping cream (optional)
2 tablespoons oil
1 large onion, diced
generous handful mushrooms, sliced
salt, to taste
black pepper, to taste
Spray a large skillet with cooking spray or use one to two tablespoons of oil, and heat.
Place steaks in pan and sprinkle with salt and pepper.
Cook for approximately five minutes on each side, and set aside.
In a small saucepan, place the soy sauce, oil, brown sugar, wine, garlic, and Dijon mustard if desired.
Heat until thoroughly combined.
Pour sauce over steak and continue cooking until desired degree of doneness.
Sauté onions in oil until golden.
Add mushrooms and salt and pepper, and continue sautéing for five to seven minutes.
Pour over steak before serving.
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my favorite recipe yum.
This recipe made my rib-eye steak sing!! Todah Robah!
Absolutely YUM!! Totally totally delicious!! Made for hubbys birthday on shabbos and will definitely make again when next time I make steaks.