Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned. Turn the steak over and cook for another two ...
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 ...