Now selling a full selection of beer and low alcohol wines for Shabbos and all your Simchos!
Step up to Breadberry’s exclusive meat counter, featuring prime USDA cuts, and butchercrafted perfection in every package with quality and flavor that are simply unbeatable.
READY TO COOK/GRILL OPTIONS
JUICED FOR KASHRUS
Marinated Beef Jerky *Assorted Varieties (Weissmandl-Bet Yosef Glatt)
WOW! Crispy Onion Dark Chicken Cutlets (Hisachdus)
Tender, flavor-packed meat with colorful peppers and a hint of lime—easy to prep ahead and perfect for a quick dinner. Tip: marinate the steak in the morning for extra flavor by dinnertime.
NOTE: Skirt steak tastes best at medium-rare. If that’s not to your taste, consider using a different cut of meat or switch it up for chicken instead.
Ingredients
1–1½ pounds skirt steak (or 6-8 chicken cutlets, cut into strips)
2 tablespoons olive oil, divided
2 tablespoons lime juice
2 cloves garlic, crushed
½ teaspoon cumin
2 teaspoons paprika
½ teaspoon onion powder
½ teaspoon cracked black pepper
1 teaspoon dried oregano or parsley
1 teaspoon salt
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 jalapeno or chili pepper, sliced- optional for added heat
½ red onion, sliced
Lime wedges, for serving
Fresh cilantro, chopped, for garnish
Tortilla chips or warm tortillas, for serving
Directions
1. In a large zip-top bag or shallow bowl, combine 1 tablespoon olive oil, lime juice, crushed garlic, cumin, paprika, onion powder, black pepper, oregano or parsley, and salt.
2. Add the steak (or chicken strips) directly to the bag or bowl and toss to coat well. Seal or cover and refrigerate for at least 30 minutes, or up to 5 hours.
3. When ready to cook, remove meat or chicken from the refrigerator and bring to room temperature.
4. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced peppers and onion. Season lightly with salt and pepper, and cook for about 3–4 minutes until tender-crisp. Remove and set aside.
5. Increase heat to high. Remove the steak or chicken strips from the marinade and cook for 3–4 minutes per side, depending on thickness and desired doneness. Remove from heat.
6. If doing steak, let the meat rest for 10 minutes, then slice very thinly against the grain.
7. Return the sliced steak or chicken to the skillet. Add the cooked vegetables and toss to combine. Cook on low medium heat for about 1-2 minutes until the flavors have melded.
8. Serve the pepper & meat mixture warm with lime wedges, guacamole, cilantro, and tortilla chips, warm tortillas, or taco cups.
Notes: Prick the steak with a fork before marinating to help flavors penetrate.
Juicy, flavorful chicken that is simple, fresh, and ready fast. Busy mama tip? Prep the marinade in the morning and pan-sear just before dinner for an easy, delicious meal.
Ingredients
8–9 thin chicken cutlets
2 tablespoons olive oil, divided
2 cloves garlic, minced
½ teaspoon cumin
2 teaspoons paprika
½ teaspoon onion powder
½ teaspoon cracked black pepper
1 teaspoon dried oregano or parsley
1 teaspoon salt
2 tablespoons lime juice
Lime wedges, for serving
Fresh cilantro or parsley, chopped- optional garnish
Tortilla chips or warm tortillas, for serving
Directions
1. In a large zip-top bag or shallow bowl, combine 1 tablespoon olive oil, lime juice, garlic, cumin, paprika, onion powder, pepper, oregano, and salt.
2. Add the chicken cutlets directly to the bag or bowl and toss to coat well. Seal or cover and refrigerate for at least 30 minutes, or up to 24 hours.
3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
4. Remove chicken from marinade and cook 3–4 minutes per side, until golden and cooked through. Cover while cooking to keep it juicy.
5. Serve warm with rice and guacamole on the side.
Bright, simple, and ready in minutes—this fresh guacamole adds a burst of fresh flavor to any meal.
Ingredients:
2 ripe avocados
½ red onion, finely diced
1 box cherry tomatoes, chopped
1 lime, juiced
1 teaspoon salt
½ teaspoon black pepper
Directions:
1. Cut the ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Mash lightly with a fork (leave some chunks for texture).
2. Add the diced red onion and chopped cherry tomatoes.
3. Squeeze in the juice of one lime.
4. Add salt and pepper.
5. Gently mix everything together. Taste and adjust lime, salt, or pepper if needed. Serve with chips, tacos, or toast!
