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1/2 pound (250 grams) rib steak
2 tablespoons Haddar Dijon Mustard
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
rosemary, chopped
thyme, chopped
3 tablespoons Tuscanini Balsamic Vinegar or other good-quality balsamic vinegar
1 tablespoon Heaven & Earth Date Syrup
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 tablespoon Haddar Dijon Mustard
9 tablespoons Gefen Canola Oil
salt
pepper
apricots, cut in half
brown sugar
Romaine Hearts
endives
roasted pistachios, chopped
pickled pearl onions (optional)
Coat the meat with mustard, garlic, and herbs.
In a heavy frying pan, sear three minutes on each side, until medium-rare.
Remove from pan. Let sit 15 minutes. Slice thinly.
Place all ingredients except oil into blender. Blend well. While the blender is going, drizzle in oil very slowly.
Put a little brown sugar on the apricots. Roast or grill for 10 minutes.
Season greens with olive oil, lemon juice, and salt. Place in a large serving bowl.
Arrange roast beef and apricots on top. Pour on some of the vinaigrette. Scatter pistachios and pearl onions on top and serve.
Food Styling and Props by Chavi Feldman Photography by Hudi Greenberger
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