To Make the Marinade:

Place the garlic, pepper, oil and wine in a container or 1-gallon (3.7-L) freezer bag. Shake or stir to mix. 

Add the meat and cover or seal. Let marinate for 2 hours or overnight.

To Make the Onion Jam:

Heat the oil in a medium saucepan, add the onions, and cook over medium to medium-high heat for 15 minutes, stirring often, until the onions are very browned. Add the sugar and cook on low heat, uncovered, for 20 minutes, or until the onions are caramelized and most of the sugar has melted and been absorbed. Stir occasionally.

Remove from the heat, add the vinegar, season with salt and pepper, and let cool. May be made 3 days in advance; store, covered, in the fridge. Serve the jam warm or at room temperature.

Tp Prepare the Steak:

Preheat broiler or outdoor grill. 

Broil or grill the meat for 8 to 10 minutes per side. The cooking time will depend on the cut and whether you like rare or medium-cooked meat. Let the meat sit for 5 minutes and then slice against the grain. Serve with the onion jam.

Reprinted with permission from The New Passover Menu (Sterling/January 2014; Hardcover; $35.00) 

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW