Garlic and rosemary steak with potato-onion cakes

1 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
½ cup Soy sauce
¼ cup Balsamic vinegar or red wine vinegar
8 larges Garlic cloves; minced
4 teaspoons Dried rosemary; crumbled
1 Boneless top sirloin steak; (about 3 1/2 pounds)
; (2-inch-thick)
⅓ cup Olive oil
2 larges Onions; cut into 1-inch
; pieces
2 Red bell peppers; cut into 1-inch
; pieces
¾ teaspoon Dried marjoram; crumbled
⅛ teaspoon Dried crushed red pepper
Potato-Onion Cakes

Directions

STEAK

PEPPER AND ONIONS

For steak:

Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.

For peppers and onions:

Heat oil in heavy large skillet over medium-high heat. Add onions and saute 4 minutes. Add peppers and saute until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.

Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125F. for rare). Transfer to platter. Let stand 10 minutes

Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.

Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.

Serves 6.

Bon Appetit October 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes