Any cut of meat that is meant to be grilled (instead of slow cooked) is great for this recipe. Depending on your budget, the higher quality of meat the better this will taste. A good piece of meat needs nothing more than salt and pepper before it goes on the grill. In Israel the top cuts of meat I would suggest for this would be #1,5,6,7 (1 being the best).

Serves 4


  • 1 lb. (450 grams) steak, for grilling
  • 3 teaspoons pink Himalayan salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup rice wine vinegar
  • 2 tablespoons sugar
  • 8 tablespoons extra virgin olive oil
  • 2 purple onions, thinly sliced
  • 2 Asian pears or apples, sliced
  • 4 oz. mixed greens


  1. Pour the 6 tablespoons olive oil, 1½ teaspoons salt, sugar, and onions into a jar. Set aside to marinate until ready to use (at least 10 minutes, up to 2 days).
  2. Sprinkle the steak with the remaining salt and the pepper. Rub remaining 2 tablespoons of olive oil into the steaks and let sit for at least 5 minutes.
  3. Prepare a grill pan on high heat. Add the steaks and cook for 3-6 minutes per side (depending on thickness). Remove from pan and let rest for 3 minutes.
  4. Place the mixed greens and sliced apple/pear to a large bowl. Slice the steak thinly and add it to the salad. Add dressing with onions right before serving (you will probably have leftover dressing for another time).

Notes and Tips

What I love about this recipe is that you can feed a lot of people without needing a lot of steak. This is also a great dish to serve Friday night. Add half a box of orzo pasta for a more filling dish.