- 4 8 oz hanger steaks
- 1 yellow onion, cut into large chunks
- 3 garlic cloves
- 1 bunch of parsley, chopped with stems
- 1 tablespoon date molasses
- 2 tablespoons lemon juice
- 1 cup canola oil
- 1 heirloom tomato
- 1/4 teaspoon of sea salt
- 1/4 cup olive oil
- 1 red onion
- 1 stick unsalted butter, room temperature
- 1 1/2 teaspoons Shabazi N.38
- zest of 1 lemon
- 1/2 lb. long beans (wax or green), stems trimmed and washed
- juice of 1 lemon
- 1/8 cup parsley leaves, chopped fine
- 1/8 cup cilantro leaves, chopped fine
1. In a blender puree the onion, garlic, parsley bunch, date molasses, lemon juice, and canola oil. Clean the steaks of any extra fat or tendon and toss them in a bowl with the marinade. Let sit in the refrigerator overnight or for at least 4 hours.
2. Bring a grill up to as hot a temperature as possible.
3. Cut the tomato in half from stem to bottom. Place a box cheese grater in a mixing bowl and hold the tomato half with the skin side in your palm. Using the largest size on the box grater push the fruit through. Try to avoid getting any skin into the grated tomato.
4. In a small mixing bowl, mix the shabazi and lemon zest into the butter. Mix with a spoon. Set aside and leave at room temperature.
5. Cut the red onion from stem to root into quarters. Peel back the skin. Place on the grill for about 5 minutes until both sides are charred. Remove from the grill and cut off the stem. The inside smaller pieces should peel right out. Check for doneness with each layer you remove. If the onions are not cooked all the way through cut them in half and grill the quarters on the uncharred side. Make sure to pull apart all the slices right away.
6. Cook the hanger steak 3-4 mins per side on the grill, depending on the thickness of the cut. Let them rest on a paper towel to absorb any excess juices.
7. Get a large skillet very hot and add the beans. In about one minute the beans should have a good char on them on them. Remove from the heat and add the shabazi butter. When it starts to turn brown add the juice of the lemon and the chopped parsley and cilantro.
8. Add the grated tomato to the middle of a serving bowl. Sprinkle the sea salt and olive oil on top. Slice the steak into 1" thick pieces and place on top of the tomato. Pour your brown butter-bean mixture on top of the steak and add the charred onion petals all around.
5. What is your favorite herb/spice and why?
Hawayej. I spent a couple weeks in Israel this past April. I stayed mostly in Rosh Ha'Ayin, a suburb of Tel Aviv. I was a guest in the home of a wonderful Yemenite family. We cooked together and I learned how to make all the yemenite breads and soups and we went shopping for all of the spices and coffees. Hawayej is Yemenite in origin and we use it a lot at Shaya but it's become this one thing I encounter everyday that helps me to remember my "family" back in Rosh Ha'Ayin.
© Marianna Massey
6. What would you like to see people eating more of?
Seasonal produce. My wife and I lived in Sonoma County and participated in a local CSA. We mostly eat vegetarian at home. It's cheaper, rarely spoils in the fridge and it pushes us to be more creative with how we cook. It's always fun to be cooking with the first heirloom tomato or the first fall pumpkin and add a little spice or acid to it to really bring out the purity of the flavor. Our grocery stores in Louisiana typically carry items that come from California or Mexico, and more often than not, they're just bland to me. A Santa Rosa plum from Sonoma County is unreal. But when it travels 2,500 miles to get to you it dulls a bit. Buying local and seasonally can seem troublesome but the benefits return to you immediately. A melon in the height of summer is a taste to behold. It enriches your soul.
7. What makes food authentic to you?
Authenticity in food comes from whether the chef or cook has a voice and tells their guests a story about who they are and what their passions may be. We always try and tell our story at Shaya; while using local ingredients we are showcasing dishes that reflect on the blend of cultures in present-day Israel.
During my last trip to Israel, I ate at a place called Mike and Sharon's Bistro in Kibbutz Gal On (a farming community south of Tel Aviv). Mike and Sharon are South African expats. They cook classic South African fare but it's an all-meat kosher restaurant, no dairy. They're pretty low-key people but a little wacky and fun and the restaurant feeds the entire Kibbutz. The food wasn't anything fancy or meticulously plated. Mike's food just says "I am from South Africa. I live here now and I cook this food and it's good and simple and I want you to have fun." And it was all those things. I've never been to South Africa or eaten much of the cuisine but that's exactly how that meal felt.