The Jewish New Year is traditionally a time when families congregate together and food is always the center of attention. Hostesses rack their brains to come up with menus that include traditional foods for this holiday as well as different, healthy and varied foods to entice hungry appetites.
The operative word is tradition. Rosh Hashanah is the beginning of a new year and is a time to begin introspection, looking back at the mistakes of the past year and making resolutions and planning changes to make in the New Year…..and food is always part of the equation.
A beef dish and a fish dish are common entrees served alongside tables laden with seasonal vegetables, salads, potatoes and casseroles. A dessert table might include the traditional honey cake, platters of strudel and fresh fruit compote.
If beef is your choice the most traditional meat for this holiday is brisket; but, for something different, try this recipe for flank steak. The marinade is terrific and is one that the hostess will repeat all year long.
2 lbs. flank steak
1/3 C olive oil
2 cloves garlic, minced
Juice of one lime
1/3 C soy sauce
1/4 C honey
6 scallions, green tops chopped
1/2 t freshly ground black pepper
Place beef in marinade overnight or for no longer than 24 hours turning once. Take beef out of marinade and boil.
Place meat in the broiler or on the grill for 7 minutes on each side for medium rare. Slice very thin and serve with boiled marinade on the side.
Recipe courtesy of Lynda Mahana