KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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Lag B'Omer Meat Fest

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.

Avi's Rub
1 part Kosher Salt
2 parts Granulated Garlic
2 parts Brown Sugar
2 parts Ground Turmeric
Mix well and put into your favorite shaker jar.

Avi's Marinade
2 parts Olive oil
1 part Balsamic Vinegar
2 parts Tamari or Soy Sauce
1 part Pure Maple Syrup
2 Chopped Basil Leaves (Fresh)
Hint or Dollop of Roasted Sesame Oil
Combine in a jar with a tight sealing lid and shake it all together.


Flat Iron Steaks Prepared in Two Ways
2 KOL Foods Flat Iron Steaks
Avi’s Rub
Avi’s Marinade
Gas or Wood Grill
Cast Iron Skillet or any Stove to Oven Pan.

Heat up your grill to medium high
If you use a wood grill, make a ‘hot’ side and a ‘cool’ side.

For the first steak simply sprinkle with Avi’s Rub. Both sides. Be liberal, but don’t over do it. The meat from KOL Foods is so good, it doesn’t need to be over seasoned. Once your rub is done, sear each side of the steak on the high heat side of your grill for about 1-2 minutes. Then let it go on the low heat side for a few more minutes until desired doneness. Use an instant read thermometer to determine when cooked to your liking. The 100% grass fed beef from KOL Foods will cook quicker than grain fed.

For the second steak let in bathe in Avi’s Marinade for at least a half an hour. It will be better if you let it go over night.  Use a resealable plastic bag for marinading and be sure to squeeze out as much air as possible.

Heat your skillet on a high heat. Drizzle the pan with some olive oil and then sear both sides of the steak for about 1-2 minutes per side. Throw out any remaining marinade from the bag. It has had raw meat in it and can not be saved or used again.

Once seared, let the steak stay in the pan and put it on either the low heat side of your grill or in a 350-degree oven for about 5-7 minutes. Again use an instant read thermometer to determine doneness.

Let both steaks rest for 10 – 15 minutes and then slice on a bias against the grain. These are phenomenal on a baguette or sliced and served cold on fresh greens with an Asian inspired salad dressing.


Lamb and Beef Kabobs
4-6 KOL Foods Lamb Shoulder Chops or Kabob Meat (Cubed and with the fat on)
4-6 KOL Foods Ranch or Cowboy Steaks (Cubed) or Kabob Meat
Sweet Onions or Shallots – Cut Rustically
Tri-Color Whole Mini Peppers
Whole Grape Tomatoes
Your Favorite Mushrooms – Either whole or cut in to rustic chunks
Either metal skewers or bamboo skewers soaked in water for 30 minutes


Take a skewer and simply alternate cuts of meat and vegetables until you fill up the skewer. There is no right or wrong here. If you want to add anything else you can. Some ideas are zucchini, carrots, squash, tofu, hot peppers ... be creative. This is also a great opportunity to get the kids involved. Let them make their own.

Once you have your skewers ready, just sprinkle with Avi’s Rub and put on the grill over a medium heat. If you don’t have a grill or it’s raining you can put them in the oven or under a broiler. You do not want the heat to be too high, as the vegetables will burn. You’re after a real coupling of flavors from the veggies and that great KOL Foods meat. Make sure you keep the fat on the lamb chunks, because it will add a lot of flavor.

Don’t use stew meat for this, it can be too tough for a kabob. However stew meat is great for my Turkish Lamb Armico. Check it out here: In fact you can even throw some beef into it as well.

Cook until the veggies and the meat are about medium. Make sure you don’t cook on a high flame because you’ll have burned vegetables and raw meat.

Serve either on or off the skewer on a bed of jasmine rice, spiced quinoa, or with some haricots verts... (that’s a fancy way of saying green beans. If you use the term people will think you’re a real foodie.)


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.



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