Holiday Meat Dish

As each holiday approaches, I always look for new recipes for our family meals.
Whether Pesach, Rosh Hashana or even just Shabbat dinner on Friday night,
I love making a meat roast that’s delicious and the entire family loves.

There’s no doubt that food is a huge part of the Israeli experience.
As Shabbat approaches each week, and even more so as Rosh Hashana, Sukkot and Pesach get closer, everyone is talking about food.
The lines in the supermarkets are crazy and there’s a feeling of preparation and celebration in the air.
I love it and it’s what makes living in Israel so truly unique.

This meat roast is easy to make and will be the perfect addition to your Shabbat or holiday table.
Adding silan to the meat will give it a unique Israeli touch and flavor (available in our Israeliboxes if you don’t have any in your kitchen!).

I can’t wait for you to add this dish to your Jewish Holidays and Shabbat dinner recipe list.

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Ingredients

Meat:
4 garlic cloves
¾ tbsp. sea salt
6 fresh sage leaves
2-3 tbsp olive oil
3 tbsp honey/silan
1 tbsp Dijon mustard (with seeds!)
2 pounds piece of rib-eye steak

Potatoes:
1 small bag of red potatoes
Water (to cook potatoes)
1 tbsp Kosher salt
1 branch of rosemary (just the leaves)
3 branches of thyme (just the leaves)
3 branches of oregano (just the leaves)
1/2 cup olive oil
2 heads of garlic, peeled

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How to:

  1. On a cutting board, slice the garlic, sea salt and sage leaves together to create a spread while adding olive oil. Add honey and mustard to the mix.
  2. Cover the chunk of meat in the mixture and let sit for two hours (or overnight).
  3. Add potatoes to a pot and cover with water, add salt and let come to a boil on medium heat. Cook for 5 minutes, drain and cool. Cut potatoes in half.
  4. Add the rest of the potato ingredients and mix. Transfer to a baking sheet.
  5. Put the potatoes in the oven and put a wire rack on top to allow the meat to drip onto the potatoes.
  6. Warm up a heavy pan on a low flame for approx. 7 minutes (with no oil). Add a bit of oil and “close” the meat on each side for 2-3 minutes.
  7. Transfer to the wire rack in the oven (pre-heated to 400F for 25 minutes. Lower the temperature to 350 and cook for another 20 minutes.
  8. When finished, let the meat suck up all of the juices for about 7 minutes before slicing. Serve with the potatoes and Israeli salad.

Recipe credit: Adi Schwartz from “Laga’at B’ocel”

Now that you’ve created such a great dish, it’s time to invite some friends over, Israeli style! Check out our tips on how to host a great Israeli gathering here

Looking for other Shabbat dinner options?
Check out these recipes for some of my favorite dishes for Shabbat and holiday dinners: 

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Want to experience & learn more about the Jewish holiday tradition in Israel?

Each month Israelibox sends you Israel in a box, giving you the behind-the-scenes look into like in Israel, as an Israeli.

Shalom, I’m Maya, a native Israeli (aka sabra) and the founder of Israelibox.
IsraeliBox is a subscription box that brings Israel closer to you than ever.

I started Israelibox to give you the chance to experience Israel like Israelis do.

Join me in supporting Israel in a unique way while enjoying the great products our small businesses have to offer.

Want to send Israel as a gift?