The Jewish holiday of Passover concludes later this week. Passover is one of the most important Jewish festivals each year. It is the festival of freedom that commemorates the Israelites’ emancipation from ancient Egypt and their release from mental and physical slavery.
Passover was so named when the killing of firstborn children (the last of the ten plagues visited upon ancient Egyptians) spared the children of Israel. The Israelites were chased out of Egypt. Six hundred thousand adult males, and many more women and children, left Egypt on that day and began their journey to Mount Sinai.
This meal is quickly prepped, with the meat being marinated for a good part of the day, and then cooked along with some roasted veggies. It works for Passover and any time an easy & delicious meal with minimal prep or planning is desired.
Balsamic London Broil
Balsamic London Broil (adapted from familycircle.com) Serves 8 – 10, Prep Time: 10 minutes, Marinate Time: 3 – 6 hours, Roast: 30 minutes, Stand Time: 5 minutes
Ingredients:
- 2 1/2 pound London broil
- 5 cloves garlic, minced
- 3/4 cup balsamic vinegar
- 1/4 cup + 1 tbsp olive oil, divided
- 2 medium red onions
- 2 medium yellow onions
- 8 medium shallots
- kosher salt & freshly ground black pepper
Directions:
Combine the garlic, vinegar and 1/4 cup of the olive oil. Add the meat to a large resealable plastic bag then pour in the marinade. Marinate the meat in the refrigerator for 3 to 6 hours.
Add the marinade to the meat.
Refrigerate the meat for 3 – 6 hours.
Heat the oven to 400º F. Cut the onions into eighths and halve the shallots. In a large bowl, toss together the onions, shallots, and the remaining tablespoon of olive oil. Season the veggies with salt and pepper.
Toss the onions and shallots with the oil, salt & pepper.
Transfer them to a large rimmed baking sheet, and roast the veggies until tender, about 30 minutes.
Spread the veggies on a baking sheet.
Meanwhile, remove the meat from the refrigerator and allow it to come to room temperature. Pour off and discard the marinade from the meat. Pat the meat dry and season it all over with salt and pepper.
Season the marinated meat with salt & pepper.
Heat a large ovenproof skillet over medium-high heat and sear the meat until it is nicely browned, about 5 minutes per side.
Sear the meat on both sides.
Transfer the skillet to the oven and cook the meat alongside the vegetables until an instant-read thermometer inserted into the meat reads 130º F for medium rare, about 12 to 18 minutes.
Transfer the skillet to the oven, cooking to the desired doneness.
Remove the meat and veggies from the oven. Let the meat rest for 5 minutes before slicing it. Serve with the roasted vegetables.
Serve slices of the meat with the veggies.
Chag Pesach kasher vesame’ach! ~Linda
Balsamic London Broil (adapted from familycircle.com) Serves 8 – 10, Prep Time: 10 minutes, Marinate Time: 3 – 6 hours, Roast: 30 minutes, Stand Time: 5 minutes
Ingredients:
- 2 1/2 pound London broil
- 5 cloves garlic, minced
- 3/4 cup balsamic vinegar
- 1/4 cup + 1 tbsp olive oil, divided
- 2 medium red onions
- 2 medium yellow onions
- 8 medium shallots
- kosher salt & freshly ground black pepper
Directions:
Combine the garlic, vinegar and 1/4 cup of the olive oil. Add the meat to a large resealable plastic bag then pour in the marinade. Marinate the meat in the refrigerator for 3 to 6 hours.
Heat the oven to 400º F. Cut the onions into eighths and halve the shallots. In a large bowl, toss together the onions, shallots, and the remaining tablespoon of olive oil. Season the veggies with salt and pepper. Transfer them to a large rimmed baking sheet, and roast the veggies until tender, about 30 minutes.
Meanwhile, remove the meat from the refrigerator and allow it to come to room temperature. Pour off and discard the marinade from the meat. Pat the meat dry and season it all over with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the meat until it is nicely browned, about 5 minutes per side. Transfer the skillet to the oven and cook the meat alongside the vegetables until an instant-read thermometer inserted into the meat reads 130º F for medium rare, about 12 to 18 minutes. Remove the meat and veggies from the oven. Let the meat rest for 5 minutes before slicing it. Serve with the roasted vegetables.