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.