Let's get grilling. The Jewish festival of Lag B'Omer means celebration, bonfires and perhaps a bit of grilling. We've got four recipes from Chef Avi for you (also see video below). Plus you'll learn how to make Avi's favorite meat rub and marinade! We're doing Flat Iron Steaks Prepared Two Ways, Beef & Lamb Kabobs and Avi's Maple Seared Ranch (Shoulder) Steak.

Maple Seared Ranch Steak

• KOL Foods Ranch Steaks
• Kosher Salt
• Fresh Cracked Black Pepper
• Pure Maple Syrup

This can be prepared either in a skillet or on a grill. It’s really a great take on a shoulder steak. I use the KOL Foods ranch steaks because they have great marbling and are really ‘melt in your mouth’ soft.

The seasoning is simple. Dust both sides of the meat with kosher salt and fresh cracked black pepper. Then either put on your grill over high heat, or in a lightly oiled skillet over medium high heat. About 2 minutes per side, then spread a layer of the maple syrup on top of the steak. If you’re using a skillet you can let it caramelize on the steak for about 20 – 30 seconds.

Then get the steak off the heat, let it rest 10 minutes or so. Slice against the grain on a bias and serve on a bed of fresh greens or roll the slices up and skewer them with a toothpick and serve as an appetizer.

Wine Pairings

Pair all of these recipes with the Spring River Cabernet Sauvignon – Merlot from Gush Eitzion. It’s strong enough to stand up to the meat, but fruity enough to work outdoors.