ROUMANIAN STEAK

Roumanian Steak image

Provided by Food Network

Time P3DT45m

Yield 4 to 6 servings

Number Of Ingredients 26

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4 ounces fresh squeezed orange juice (Texas oranges are best!)
4 ounces tamari
2 ounces vegetable oil
2 ounces chopped fresh parsley
2 ounces white wine
1 ounce steak sauce, such as A.1. Original
1 ounce Worcestershire sauce
4 cloves garlic, chopped
Juice of 1 lemon (squeeze by hand)
1/2 onion, chopped
Ground black pepper
Red pepper flakes
Four 18-ounce outside skirt steaks
Canola oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon seasoning salt
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
1 onion, sliced thin
Roumanian Garlic Oil/Jewish Chimichurri, recipe follows
4 teaspoons chicken schmaltz
6 cloves garlic, chopped
8 ounces chopped fresh parsley
Shisarine (pinch) red pepper flakes
Shisarine (pinch) kosher salt

Steps:

For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
Preheat a grill to medium-high heat.
Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
Dredge the onions in the seasoned flour. Shake off excess flour.
Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
In a pan on medium-low heat put chicken schmaltz.
Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.