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Sliced Steak with Tangy Herb Sauce PDF Print E-mail

KosherEye.com

steakwithherbsauce4koshereye

by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application

A Square (French) Roast is the perfect cut of meat for this recipe not only because the meat is moist and delicious; but also because the slices are uniform and make a beautiful presentation. The Herb Sauce, brightened by the lemon juice, adds great flavor. I like recipes that are multi−purpose; so try dunking some crusty bread in it or dribbling it over fish or vegetables. You won’t be disappointed. Both the steak and the sauce can be prepared a day ahead and brought back to room temperature before you serve them. What could be easier?

Ingredients:

3−3 1/2 pound Square (French) Roast (Ask your butcher to be sure there is no vein running through it and to cut it uniformly. It can be done.)
Freshly ground black pepper

Sauce:
1 cup fresh basil leaves − rinsed and coarsely chopped
1/3 cup fresh Italian parsley− rinsed, stemmed and coarsely chopped
1/4 cup fresh mint − rinsed and coarsely chopped
6 tablespoons pignoli nuts (sunflower seeds if anyone is allergic to nuts)
3 large garlic cloves − peeled
4 teaspoons Dijon mustard
1/4 -1/3 cup fresh lemon juice − depending on your taste
1  1/4 cups olive oil

Equipment
Broiling pan
Electric food processor

Directions

Trim beef and rinse. Pat dry. Sprinkle both sides of roast with black pepper.

Place on broiling pan and broil on lower rack of broiler for about 12 minutes on each side. Allow to rest at least 30 minutes before slicing. (Leave unsliced if you are going to use it the next day.)

Slice roast against the grain about 1/8th inch thick. Arrange attractively on a platter and decorate with bunches of herbs.  I like to pour some of the sauce over the beef before I serve it and have more on the side; but you know your guests. If you think unsauced is the way to go, serve all the sauce on the side.

Sauce: Insert steel knife into processor. Pour in all the ingredients. Pulse until you have a coarse puree- not so coarse that you’ll chew a piece of garlic, but coarse enough to that it still has  some texture.

Notes:

Yield: Serves 8

Recipes: Meat, Steak, Kosher


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