Recipe courtesy of Kenny & Ziggy's New York Delicatessen Restaurant

Roumanian Steak

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  • Level: Intermediate
  • Total: 3 days 45 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings



Onion Strings:

Roumanian Garlic Oil/Jewish Chimichurri:


Special equipment:
a deep-fryer
  1. For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
  2. Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
  3. Preheat a grill to medium-high heat.
  4. Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
  5. For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
  6. Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
  7. Dredge the onions in the seasoned flour. Shake off excess flour.
  8. Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.

Roumanian Garlic Oil/Jewish Chimichurri:

  1. In a pan on medium-low heat put chicken schmaltz.
  2. Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.