| Recipes |

Horseradish-Crusted Surprise Steak with Tomato Vinaigrette

Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

Surprise steak isn’t an any-time cut of meat. It’s for the rare special occasion when splurging on the absolute most delicious cut of steak is warranted. For me, that time is Pesach. Since meat and chicken happen on repeat throughout Pesach, serving something special like this is a Chol Hamoed treat that everyone looks forward to. I love to serve it with a huge salad and crispy roasted potatoes to complete the meal. Not much needs to be done to this cut because the beautiful marbling gives it so much flavor. I love the combination of horseradish and beef, and since I always have some horseradish left over after the Seder, this combination just made perfect sense. It’s easy to throw this restaurant-quality dinner together, and delicious and easy recipes on Pesach are always a win!


  • 3 lb (1.36 kg) surprise steak
  • 3 Tbsp + 2 tsp olive oil, divided
  • 1 Tbsp + 2 tsp kosher salt
  • 1 Tbsp black pepper
  • 1 cup grated horseradish
Tomato Vinaigrette
  • 2 large tomatoes, halved
  • 1 Tbsp Gefen Vinegar
  • 2 Tbsp olive oil
  • 1½ tsp kosher salt
  • 1 tsp coarsely ground black pepper

To prepare the tomato vinaigrette, carefully grate the tomatoes in a bowl until you reach the skin. Discard the skin. Add the remaining ingredients to the bowl with the tomato pulp. Mix well.

Rub 3 Tbsp olive oil, salt, and pepper all over the steak. Wearing gloves, sprinkle horseradish over the steak and gently press down. Cover both sides.

Allow to marinate for at least 1 hour on the counter or overnight in the fridge. If marinating in the fridge, allow meat to come to room temperature before cooking for best results.

Preheat your largest and heaviest pan, grill pan, or barbecue over medium-high heat. Once hot, add 2 tsp olive oil to the pan. Place meat in the pan and don’t touch it.

For a medium-rare steak, cook the meat for 4 minutes per side. Remove from the pan and let it rest for 6 minutes before slicing.

For medium doneness, cook for 5 minutes on each side and let it rest for 6 minutes.

For well done, preheat the oven to 350°F (175°C). Cook for 5 minutes on each side and then place it in the oven for 12–15 minutes to cook through. Allow to rest for 6 minutes before slicing.

To serve, slice steak against the grain into 13-inch (1-cm) slices. Place on a platter and spoon tomato vinaigrette over the top. Serve immediately.


(Originally featured in Family Table, Issue 888)

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