Garlic Basil Oyster Steak
When looking for the right cut of meat to use for my salad, I turned to meat expert and veteran butcher Yaakov Yitzchok Worch. While skirt steak is a great cut, it’s super expensive, so he suggested oyster steak as a more affordable alternative. Oyster Steak is an incredibly tender cut of steak that needs to be cooked for a short amount of time with high heat. You can use a London Broil instead - make sure to adjust the cooking time for a larger piece of meat.
  • 1 Oyster Steak (usually about 12 ounces)
  • ⅓ cup olive oil
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cubes frozen parsley
  • 3 cubes frozen basil
  • 4 cloves garlic, coarsley chopped OR 3 cubes frozen garlic
  1. Place all ingredients in a ziplock bag and marinate for a few hours or up to overnight.
  2. Discard the marinade and grill or broil for 3-5 minutes per side, depending on desired doneness and size of meat. Let it rest for at least ten minutes before slicing.
Recipe by Overtime Cook at