Persimmon is probably one of the sweetest, most delicious fruit if it is ripe and fresh! If you can’t find it in your supermarket, feel free to substitute it with mangoes, peaches, oranges or grapefruits.

Serves: 4


  • 2 pounds minute steak
  • 1/4 cup extra virgin olive oil
  • 2 persimmon, sliced
  • 2 avocados, sliced
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 1 cloves garlic, zested
  • 1/2 spicy green pepper, seeds removed for less heat, finely chopped
  • 1/4 teaspoon salt, pink Himalayan


  1. In a small bowl or jar, add the basil, mint, garlic, salt, and 3 tablespoons of olive oil. Mix well and set aside.
  2. Rub the remaining olive oil onto the steak. Prepare a grill pan on high heat. Spray with olive oil and place steak on grill for 1 ½ minutes per side. Remove and after 1 minute cut into strips.
  3. Add the avocado and persimmon and drizzle with pesto on top. Serve hot or warm.

Notes and Tips:

In Israel the top cuts of meat I would suggest for this would be #1,5,6,7 (1 being the best). Ask the butcher to thinly slice the meat, horizontally so that you have large thin pieces to grill. If you are in Israel add salt and pepper to the steak before grilling. If you are not and buy a minute steak, they tend to be very salty, in which case you should rinse off the salt and pat dry before grilling.