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Grilling beef to eat cold on shabbos

AdinaA Aug 2, 2011 12:31 PM

What is the right cut of beef to grill ahead just to medium rare and and serve cold at Shabbos lunch?

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    ferret RE: AdinaA Aug 2, 2011 12:35 PM

    London Broil works nicely.

    3 Replies
    1. re: ferret
      DeisCane RE: ferret Aug 2, 2011 12:56 PM

      Definitely London Broil. Skirt/hangar steak works well too.

      1. re: ferret
        georgeliot RE: ferret Aug 3, 2011 06:37 AM

        Do you marinate it first ?

        1. re: georgeliot
          DeisCane RE: georgeliot Aug 3, 2011 09:28 AM

          You marinate London Broil.

      2. a
        AdinaA RE: AdinaA Aug 2, 2011 01:28 PM

        Thank you both.

        1 Reply
        1. re: AdinaA
          weinstein5 RE: AdinaA Aug 2, 2011 02:29 PM

          Third vote for london broil - I have also done a shoulder roats as well as well as rib steaks -

        2. m
          Moishefrompardes RE: AdinaA Aug 2, 2011 05:06 PM

          if price isnt really an issue, roasting just the eye of the rib(known in treif as barrel cut, in kosher as "filet") of a rib eye is the way to go, & the rib top you can make a nice butchers cut steak for friday dinner out of.

          2 Replies
          1. re: Moishefrompardes
            AdinaA RE: Moishefrompardes Aug 2, 2011 05:53 PM

            What a good idea. Thank you.

            1. re: AdinaA
              ravchaz RE: AdinaA Aug 3, 2011 01:06 AM

              We often grill a hangar steak to eat cold on Shabbos afternoon. Delicious.

          2. berel RE: AdinaA Aug 3, 2011 11:36 AM

            marinated minute roast (after it's been cut in half lengthwise and degrizzled) is also great cold from the grill

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              websterhall1994 RE: AdinaA Aug 3, 2011 01:57 PM

              I vote London Broil as well- the best recipe I've found so far is Susie Fischbein's Bloody-Mary Marinated London Broil. You don't have to heat up the sauce for Shabbat, the meat is delicious without it.

              4 Replies
              1. re: websterhall1994
                helou RE: websterhall1994 Aug 4, 2011 11:46 AM

                Are you referring to the recipe in her Passover by Design book, or does she have a different recipe elsewhere?

                1. re: helou
                  websterhall1994 RE: helou Aug 7, 2011 07:05 PM

                  Kosher by Design-Short on time p 158. It's possible that Susie Fishbein adapted it for her Passover by Design book. The only thing that would be hard to substitute is Worcestershire sauce.
                  By the way, there is an index available online for all Kosher by Design recipes that lists which volume and which page each recipe is on.

                  1. re: websterhall1994
                    avitrek RE: websterhall1994 Aug 7, 2011 07:50 PM

                    The reviews of her Passover book all said that the recipes were mostly just modified recipes from the other cookbooks, so I'm not surprised that this recipe shows up in a Passover and regular book.

                    1. re: websterhall1994
                      helou RE: websterhall1994 Aug 8, 2011 02:09 PM

                      This is good information. Thanks. I used the Pesach recipe for London Broil for Shabbos, and it was delicious. I'll check out the Short on Time version next time.

                2. h
                  Hirscheys RE: AdinaA Aug 3, 2011 07:44 PM

                  Like pretty much everyone else, I vote for london broil. The Le Marais butcher sells tournedos that are also amazing grilled and eaten cold. They are expensive but fantastic if you are planning on making a steak salad and don't need quite as much per person. If you can get your hands on a bison london broil - these are incredibly low in fat, which is very helpful when eating cold and you don't want the fat to congeal once the meat has cooled. Only thing to watch out for when grilling bison is that it cannot be overcooked.

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