KosherEye.com
Adapted from The New Passover Menu
by Paula Shoyer, Sterling Epicure Publishers
It is a good idea to fully clean and kasher your outdoor grill for Passover, because grilling is a great way to serve a crowd without a lot of effort. Although every year, more and more companies come out with sauces and condiments that are kosher for Passover, it is always healthier to make your own. This onion jam is easy to prepare in advance and possesses a tasty balance of tart and sweet, which you can adjust by adding a little more sugar or vinegar, as you like. You can serve the jam with any cut of steak.
Advance prep: Onions may be made 3 days in advance; meat must be marinated for 2 hours or overnight; meat may be grilled 1 day in advance
Ingredients
Steak Marinade
8 cloves garlic, crushed
1/4–1/2-teaspoon black pepper to taste
1/4-cup extra virgin olive oil
1/3 cup white wine
3 pounds London broil
Onion Jam
1/4-cup extra virgin olive oil
3 medium onions, halved and thinly sliced (about 4 cups)
3 tablespoons light brown sugar
1-teaspoon apple cider vinegar
Salt and black pepper
Directions
Directions for the Marinade
PLACE the garlic, pepper, oil and wine in a container or 1-gallon freezer bag. Shake or stir to mix. Add the meat and cover or seal. Let marinate for 2 hours or overnight.
Directions for Onion Jam
HEAT the oil in a medium saucepan, add the onions, and cook over medium to medium-high heat for 15 minutes, stirring often, until the onions are very browned. Add the sugar and cook on low heat, uncovered, for 20 minutes, or until the onions are caramelized and most of the sugar has melted and been absorbed. Stir occasionally.
Remove from the heat, add the vinegar, season with salt and pepper, and let cool. May be made 3 days in advance; store, covered, in the fridge. Serve the jam warm or at room temperature.
Directions to Prepare the Steak
Preheat broiler or outdoor grill. Broil or grill the meat for 8-10 minutes per side until desired doneness is reached. Let the meat sit for 5 minutes and slice against the grain. Serve with the onion jam
Serves about 6
Notes
Recipe: Kosher, meat, Passover