Recipe courtesy of Kenny & Ziggy's New York Delicatessen Restaurant
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
- Level: Intermediate
- Total: 3 days 45 min (includes marinating time)
- Active: 35 min
- Yield: 4 to 6 servings
Ingredients
Marinade:
Onion Strings:
Roumanian Garlic Oil/Jewish Chimichurri:
Directions
Special equipment:
a deep-fryer- 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.
- Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
- Preheat a grill to medium-high heat.
- Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
- For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
- Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
- Dredge the onions in the seasoned flour. Shake off excess flour.
- 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:
- In a pan on medium-low heat put chicken schmaltz.
- Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.
