Romanian steak: One of the glories of Jewish cuisine

Romanian steak is usually made using the humble cut known as the skirt.

Romanian steak is the “quintessential Jewish steak,” said Noah and Rae Bernamoff in The Mile End Cookbook (Clarkson Potter). It’s usually made using the humble cut known as the skirt, and “the glory of the skirt steak” is that it’s relatively cheap and “full of flavor.” When you sear it on a skillet, “it cooks to a gorgeous, crisp-edged medium rare in just minutes.”

The rap on Jewish food is that much of it—including the smoked meats and pickles—is best left to others. At our 2-year-old delicatessen in Brooklyn, the Mile End, we’ve made it a mission to encourage people to try creating more of this delicious comfort food at home. Romanian steak is a great example of a dish you should consider adding to your regular repertoire.

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