Words & Brush Weekender: Easy listening music and chat, Friday 1st May 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
By Henny Shor, Jerusalem Post, April 18, 2026
https://www.jpost.com/food-recipes/article-893198
In our family, meat is always a favourite, but we try to keep it for special occasions like religious holidays, when we have company, and, of course, Israels Independence Day.
Sometimes the steak is simply grilled with salt and black pepper. But when we want to elevate it just a bit, a good marinade adds depth and brings all the flavours together. This works beautifully with cuts like rib eye, chuck steak, shoulder, or London broil, so you can use whatever you have on hand.
Yields 4-6 servings.
Ingredients:
2 kg. steak (rib eye, chuck, shoulder, or London broil), about 4-5 cm. thick
1 Tbsp. olive oil
3 Tbsp. red wine vinegar
3 Tbsp. soy sauce
1 Tbsp. brown sugar
1 tsp. fresh lemon juice
3 or 4 garlic cloves, crushed (or 3 frozen cubes)
1 tsp. kosher salt
¼ tsp. ground black pepper
Directions:
Whisk together all the marinade ingredients until well combined. Place the steak in a large zip-top bag or container and pour the marinade over, making sure the meat is well coated. Let marinate for at least 1 hour, preferably overnight for deeper flavour.
If marinating for about an hour, you can leave it at room temperature. If marinating overnight, store in the fridge and let it come to room temperature before grilling.
Preheat your grill, grill pan, or oven to a high heat (about 200°C / 400°F). Remove the steak from the marinade and cook for about 5-6 minutes per side, depending on thickness and desired doneness. Remove from heat and let rest for several minutes before slicing.
 |
Enjoy!  |
