Most people see steak as a special food for special occasions. But
recently, we’ve begun a Sabbath tradition in our home of setting out some
sliced rare entrecote for people to add to their tossed salad,
at table. It takes almost no time at all to throw some seasonings on a steak
and broil it, ditto slicing it thin. And everyone feels the luxury of it. It’s
just a single steak, so it won’t break the bank.
Here’s how I do it:
Steak for Salad
- Get a nice thick steak, 1 ½-2 inches thick.
- Take it out of the refrigerator two hours before cooking and season well on both sides with salt, pepper, granulated garlic, dried thyme, and sweet paprika.
- After the steak has come to room temperature, broil 3-4 minutes on each side.
- Preheat the oven to 500° F and roast steak 3-4 minutes, flip, and bake 3-4 longer.
- Tent the steak with foil and let rest for 10 minutes.
- Slice thin.