The Roumanian Steak recipe is a flavorful dish that pays homage to a classic New York City dining experience, commonly found in Jewish American restaurants and homes. The preparation is simple, but the resulting dish is full of flavors that can impress at any gathering.
Additional Tips and Variations:
Choosing the Right Steak
- While skirt steak is suggested, you could also use flank steak or hanger steak as they also take well to marinades.
- For optimal flavor, consider marinating the steak for at least 4 hours or overnight. This will allow the flavors of the marinade to penetrate deeply into the meat.
- If you prefer grilling, preheat your grill to high heat and cook the steak for the same time as you would in a skillet.
Making it Healthier
- To cut down on the oil, you could sear the steaks in a non-stick pan with just a tablespoon of vegetable oil, rather than 1/4-inch deep.
- Consider adding chopped parsley or chives on top for a burst of color and fresh flavor.
- The dish can be complemented with a variety of sides such as roasted vegetables, a leafy green salad, or even a garlic bread to soak up any leftover marinade.
Using Leftover Marinade
- The marinade can also be boiled for several minutes to kill any bacteria, then used as a sauce or drizzle over the cooked steak.
Making It in Advance
- Both the marinade and the cooked steak can be made in advance. The marinade can be stored in an airtight container in the refrigerator for up to two weeks. The cooked steak can be sliced and reheated in a hot skillet for a quick meal.
- If you’re looking for a meatless alternative, this marinade works wonderfully on tofu or a hearty vegetable like portobello mushrooms.
Cook Time: 30 minutes
Prep Time: 15 minutes
- 8 ounces roasted red bell peppers, seeded and peeled
- 8 cloves garlic, peeled
- 3 tablespoons smoked paprika
- 3 tablespoons coriander seed
- 3 tablespoons salt
- 1/8 cup Worcestershire sauce
- 1/8 cup maple syrup
- 4 (6- to 8-ounce) pieces skirt steak, peeled and trimmed
- Vegetable oil, as needed
- Coarse sea salt and freshly ground black pepper, as needed
For the Marinade:
- Combine all the marinade ingredients in a food processor or blender. Process into a coarse puree.
For the Steak:
- Rub each piece of steak liberally with the steak marinade.
- Place a large cast-iron skillet over high heat.
- Pour vegetable oil in the skillet, about 1/4-inch deep. Once the oil is almost smoking, carefully place the steaks into the skillet. Leave the steaks to cook undisturbed for about 5 minutes.
- Carefully turn the steaks over using tongs. Cook for another 2 minutes.
- Transfer the steaks to a plate to rest for 4 minutes. Season with salt and pepper to taste.
- Slice each piece of steak into 2 to 3 slices against the grain.
Recipe Tags: Jewish, Comfort Food, Dinner, Easy, Entertaining, Entrées
- This recipe provides a flavorful marinade for the steak, using roasted red bell peppers, garlic, smoked paprika, coriander seed, salt, Worcestershire sauce, and maple syrup.
- The steak is cooked in a cast-iron skillet with vegetable oil until it’s cooked to your desired level of doneness.
- Resting the steak after cooking helps retain its juices.
- Slicing the steak against the grain ensures tenderness.
- This dish is versatile and can be served with various sides such as home fries, mushrooms, or a simple salad.
Whether you are entertaining guests or just want a satisfying dinner, this Roumanian Steak recipe is a versatile and delectable choice that can be tailored to suit various preferences and occasions.