London Broil with Date Gremolata

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If you’re looking for a meat dish that’s a total showstopper for your Rosh Hashanah, holiday or shabbos table, look no further. But also, if you’re looking for the perfect condiment to add to almost any dish to elevate it, this is the one for you. Instead of London broil, you can serve this date gremolata over salmon, grilled chicken, roasted vegetables, or even as a dip with your challah. Trust me – you’ll find yourself making it again and again!

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London Broil with Date Gremolata

Yield: 4-6 servings

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Ingredients

Date Gremolata:

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• Zest of one lemon
• Juice of one lemon
• Zest of one orange
• Juice of 1/2 orange
• 8-10 dates, chopped
• 3/4 cup Fresh parsley
• 1/2 cup pistachios, chopped
• 2 cloves garlic, minced
• 1 heaping teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/3 cup olive oil

Steak:

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• 1 (1-2 lb) London broil or large steak of choice.
• Kosher Salt and ground black pepper, for sprinkling

Instructions

1. Prepare date gremolata: Combine all ingredients in a small bowl.
2. Prepare steak: Heat a grill pan or grill over high heat.
3. Sprinkle salt and pepper generously over the meat. Cook the meat on high for about 2 minutes per side, until a crust forms. Reduce heat and cook on low for about 5-8 minutes (this will vary depending on the size of your steak!) until the meat reaches your desired level of doneness. (If using a meat thermometer, as I strongly suggest you do, the temperature should be 130 for medium rare, to account for carryover cooking.)
4. Set steak aside to cool, then cut into thin slices. Drizzle gremolata over the top.

Notes

Plan ahead: Gremolata can be prepared 3-4 days ahead of time. Steak can be prepared 1-2 days ahead. Add gremolata just before serving.

Note: In addition to steak, this gremolata can be served over salmon, grilled chicken, or roasted vegetables.

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More Rosh Hashanah Mains: 

Chicken Capons with Leek and Date Stuffing

Apple and Date Pargiyot

Honey Dijon Brisket

Mushroom and Leek Chicken Cutlets

Honey Soy Braised Brisket

Honey Balsamic Chicken with Butternut Squash and Beets

Chicken and Cabbage Roll Ups

Honey Garlic Glazed Corned Beef

Honey Bourbon Steak Skewers

Silan Braised Roast with Apples and Leeks

Cider Glazed Chicken Capons with Autumn Veggie Stuffing

Succulent Roast with Butternut Squash and Dates

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