Minute Steaks au Vin

There’s something about a simple meat dish that just works every single time, and this is exactly that. These minute steaks come out incredibly tender, rich, and full of flavor, with minimal ingredients and effort. It’s one of those recipes that feels special enough for Shabbat, but easy enough to make anytime.

INGREDIENTS:

• 8 minute steaks

• Salt & pepper, to generously season both sides

• 1½ cups dry red wine

• ⅓ cup silan (date syrup) (or substitute with honey or maple syrup)

• 6–7 garlic cloves

DIRECTIONS:

1. Tenderize each minute steak well. This step is key for getting them extra soft and tender.

2. Season both sides generously with salt and pepper.

3. Heat a wide pan or brazier over high heat and add a thin layer of oil.

4. Sear the steaks in batches, making sure not to overcrowd the pan. Remove and set aside.

5. In the same pan, add sliced onions and sauté until soft and lightly golden.

6. Pour in the red wine and deglaze the pan, scraping up all the flavorful bits from the bottom.

7. Let the wine cook down until mostly reduced and the onions become deep in color.

8. Add the silan and mix.

9. Return the steaks to the pan, nestling them into the sauce. Add the garlic cloves throughout.

10. Cover and cook on low for 2–3 hours, until the meat is fork-tender.

For full video, click here. 

Enjoy,

Guila