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Enjoy one of Shifra's favorite Shabbos recipes that can be enjoyed immediately or served cold the next day.
Shifra Klein is the editor-in-chief of Fleshigs magazine, today's leading gourmet lifestyle publication dedicated to modern kosher cuisine. As a professional food writer, food stylist, and self-taught chef, Shifra has spent the last decade revolutionizing the kosher food scene. In 2010, she created the award-winning Bitayavon magazine, where she remained at the helm as editor-in-chief following its 2013 merger with Joy of Kosher magazine.
London Broil Recipe
I'm a huge fan of meat dishes that can be served at room temperature for Shabbos lunch as an alternative to cholent. It is crucial to bring London broil to room temperature before searing to ensure that it cooks evenly.
Ingredients
FULL RECIPE
Serves: 6
- 2 tablespoons canola oil
- 1 tablespoons chicken or duck fat
- 1 (2-pound) London broil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large onions, cut into wedges
CHIMICHURRI RECIPE
Yield: 1½ cups
- 1 cup chopped parsley
- 1 tablespoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¼ cup finely diced red onion
- Juice and zest of 1 lemon
- 1 tablespoon red wine vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon kosher salt.
- Combine all ingredients.
INSTRUCTIONS
- Preheat oven to 400 F and set precision cooking mode on meat.
- Heat oil in a large cast iron pan or sauté pan over high heat. Season meat with salt and pepper and sear for 3-4 minutes on first side, flip and and 2-3 minutes on second adding the chicken fat to the pan to achieve a deep brown sear. Transfer to a sheet pan and place in preheated oven and cook until meat reaches 130-135 degrees F. (medium rare- medium doneness).
- Increase heat to high and add red onion wedges. Sauté until onions are just cooked through, about 4 minutes. Let cool.
- When ready to serve, arrange onions on a platter and top with sliced meat. Drizzle chimichurri over meat and onions.