When I lived in Eretz Yisrael, every Rosh Chodesh my family would get together for our monthly Rosh Chodesh seudah. Each month it was in a different sibling’s house. We kept this up for over five years, and I really miss those get-togethers. We used the same basic menu the entire time — tried-and-true is the way to go. Whenever I hosted, this is the marinade I used for the meat. It was gobbled in seconds. For your Yom Tov table, I dressed it up with these spectacular mushrooms. Meat in photo is compliments of Matam Chofetz Chaim of Jerusalem.
- New York Roast - 2-3 lb (London Broil, Minute Steak Fillet, or any similar cut of meat is fine)
- Steak Rub:
- olive oil - 2 tbsp
- soy sauce - 2 tbsp
- garlic - 1-2 cubes
- kosher salt - 1 tsp
- pepper - 1/4 tsp (or more if you like)
- chicken soup mix - 2 tsp
- Mushroom Sauce:
- onion - 1 large, cut in quarters and sliced thinly
- oil - for sauteing
- fresh mushrooms - 16 oz, sliced
- cornstarch - 1 tbsp
- white wine - 1/4 cup
- salt - 1 tsp
- pepper - 1/8 tsp
- frozen parsley - 2 cubes
- frozen garlic - 1 cube
Preheat oven to broil or grill setting. Make a paste using the steak rub ingredients and rub into meat. Broil or grill on high for 5 minutes on each side.
To make the mushroom sauce, sauté onion in oil for 5 minutes over medium heat. And mushrooms and continue to sauté for 5 minutes. Dissolve the cornstarch in wine and add to the pan with the remaining ingredients. Cook, stirring, until slightly thickened. Serve over the steak.