This marinade is enough for about 4 steaks. You can multiply it as many times as you need. It is always recommended to marinate your meats in the refrigerator to avoid spoilage. Veal happens to be a particular Yom Tov favorite, but if you prefer you can use the same marinade for chicken breast.
- 4 veal rib steaks -
- 1/2 cup white wine -
- 1/2 tsp black pepper -
- 2 clove finely crushed garlic -
- 1/2 tsp paprika -
- 1/2 tsp salt -
- 2 tsp oil -
1. Mix all marinade ingredients together.
2. Brush the steaks with the sauce and then place in a bowl that is deep enough and wide enough to submerge the steaks. Cover the bowl and refrigerate for minimum of three hours.
3. Preheat oven to broil. Right before you are ready to serve, broil the steaks for about 6 minutes, or until the edges start turning black.
Alternatively , if you cannot reset your oven on Yom Tov to broil, you can heat up oil (it should be very hot) in a large skillet and sear the steaks for about 3 minutes on each side.
Tip: My favorite way of marinating is using a heavy duty zip top bag. Place the steaks and marinade into the bag and let out as much air as you can while sealing the bag. Try smearing the marinade to cover the meat as best as you can. The best part is that there is no bowl to wash!