Method:

• For the croutons: heat oven to 200°C and line a baking sheet with baking parchment. In a medium bowl, whisk the egg white with the olive oil, salt, oregano, garlic powder, and pepper. Break the matzah into small pieces, about 1 cm, and add them to the bowl. Gently toss the mixture with a spoon until the matzo is fully coated, then spread on the baking sheet. Bake for ten to 15 minutes, until the matzo crisps up into clusters. Set aside to cool completely.

• For the steak: rub the London broil with the oil and season liberally with salt and pepper. (I like to use a lot of pepper so that it’s pepper-crusted.) Grill over high heat or on a sheet pan with the oven rack in the highest position for 6 to 8 minutes per side, until the steak is charred on the outside and cooked medium-rare. Transfer the steak to a cutting board and set aside to rest for 10 minutes. Thinly slice crosswise and against the grain

• For the dressing: In a small bowl, whisk together the mayonnaise, horseradish, lemon juice, garlic, salt, and pepper until creamy. If a thinner consistency is desired, add water to thin.

• or the salad: In a large bowl, combine the romaine, cucumbers, carrot, radishes, avocado, and onion. Toss with the horseradish dressing. Top with the meat and the croutons and serve.

Tip: Instead of making the matzah brei croutons, you can toast the matzo in the oven for a few minutes to make it extra crispy, then break it apart into bite-size pieces.

Recipe adapted from ‘Totally Kosher’ (Clarkson Potter)
Chanie writes kosher food blog ‘Busy in Brooklyn’

Recipe first published in the JC March 23 2023

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