Chef Kendra

Kosher Marinated Outer Skirt Steak with Charoset Compote

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Chef Kendra’s kosher marinated outer skirt steak with warm charoset combines earthy garlic-herb steak with sweet apple, date, wine, and walnut compote for a quick, festive Holiday dish.

Recipe Overview

Servings: 4

Prep Time: 20 minutes (plus 30 min–2 hrs marinating)

Cook Time: 20 minutes

Total Time: 50 minutes – 2 hrs 50 minutes

Dietary & Cuisine Information

Cuisine Type: Kosher, Passover, Jewish Holiday

Diet Tags: Kosher, Dairy-Free, Passover Friendly

Dish Description

This flavorful Passover-ready dish pairs tender kosher outer skirt steak with a fragrant apple, date, and walnut charoset for a festive, savory-sweet main course.

Ingredients

1 pound Prairie Street Outer Skirt Steak
2 bay leaves
4-6 sprigs fresh thyme, separated
4-6 cloves garlic, finely minced
2 honeycrisp apples, diced (skin on or removed)
4 medjool dates, finely diced
1 cup dry kosher red wine, such as Cabernet Sauvignon
1 cinnamon stick
½ cup walnuts
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper

Instructions

Combine skirt steak, olive oil, bay leaves, 4–5 thyme sprigs, garlic, salt, and pepper in bowl or bag; marinate in fridge 30 min–2 hrs.
In saucepan over medium heat, combine apples, dates, cinnamon stick, 1–2 thyme sprigs, wine, and pinch of salt.
Bring to low boil to burn off alcohol; cook on low for 15 minutes without over-softening apples.
Heat large skillet over high heat. Sear skirt steaks directly from marinade in batches without overcrowding.
Cook to internal temp of 130°F, then rest on cutting board.
Toast walnuts in small skillet over medium heat until fragrant and lightly darkened; chop after cooling slightly.
Slice steak against the grain, top with warm charoset, and sprinkle with toasted walnuts.

Chef’s Tips

For more charoset flavor, prepare it a day ahead to let flavors meld.
Cook steak pieces of similar size together for even doneness.
Adjust wine type to match your flavor preference—Merlot adds richness, Pinot Noir adds brightness.

Storage & Reheating

Store steak and charoset separately in airtight containers in refrigerator for up to 3 days. Reheat steak gently in skillet; warm charoset on stove or microwave.