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Garlic And Rosemary Steak With Potato-Onion Cakes


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  • STEAK:
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup balsamic vinegar (or red wine vinegar)
  • 8 large garlic cloves minced
  • 4 teaspoons dried rosemary crumbled
  • 3 1/2 pounds boneless top sirloin steak, 2" thk
  • Freshly-ground black pepper to taste
  • 1/3 cup olive oil
  • 2 large onions cut 1" pieces
  • 2 red bell peppers cut 1" pieces
  • 3/4 teaspoon dried marjoram crumbled
  • 1/8 teaspoon dried crushed red pepper
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Potato-Onion Cakes (see recipe)


Servings 6


Step 1

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 125 degrees 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.

This recipe yields 6 servings.

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