This dish is for the man in your life. He is going to love this and you too!
2 lb. Kosher Rib Eye Steaks (4 steaks) about 2 inches thick
3 tbs. Vegetable Oil
6 clove Garlic, crushed and minced
1 tbs. Parsley, chopped fine
6 Tomatoes, chopped
1 lb. Mushroom Caps
¼ cup Dry Israeli Red Wine
1 tbs. Garlic Powder
1 tbs. Oregano
Cornstarch as a thickener
Salt and freshly cracked Black Pepper to taste
Preheat the oven to 300 degrees F.
In a large skillet add the oil and heat until it just begins to smoke. Season the steaks with salt, cracked pepper ( I use a lot) and garlic powder. Massage two cloves of minced garlic onto the steaks. Sear the steaks for about 2 minutes per side. Set aside.
In a secondary pan add the tomatoes, garlic, mushrooms, oregano, a glass of water and the wine. Cook slowly for 15 minutes. Stir occasionally and then add salt and pepper to taste. Thicken with a little cornstarch,
Place the steaks in an oven pan, add the sauce and roast for 15 to 20 minutes.
Alternatively I most often simply roast the steaks for 15 minutes and serve the sauce separately. Garnish with parsley. Add a potato, a vegetable and some fresh bread for a complete meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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