Garlic Rosemary Steak with Potato Cakes |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is a favorite with my family. The potato cakes made it fun and different, and the kids love to help make them.Kristin Arnett Ingredients:
3/4 cup olive oil |
3/4 cup soy sauce |
1/3 cup balsamic vinegar |
12 garlic cloves, minced |
6 teaspoons dried rosemary, crushed |
1 beef top sirloin steak (2 inches thick and about 3-1/2 pounds) |
salt and pepper to taste |
potato cakes: |
3 pounds white potatoes (about 6 large) |
12 green onions, chopped |
2 eggs |
2 teaspoons ground cumin |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil, divided |
onions and peppers: |
2 large onions, cut into 1-inch pieces |
1/4 cup olive oil |
2 medium sweet red peppers, cut into 1-inch pieces |
1 medium green pepper, cut into 1-inch pieces |
3/4 teaspoon dried marjoram |
1/8 teaspoon dried red pepper flakes |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small bowl, combine the first five ingredients. Pour half of the marinade into a large resealable plastic bag. Season steak with salt and pepper; add to bag. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for serving.
2. For potato cakes, place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until just tender, about 20 minutes. Drain and refrigerate until chilled. Peel and shred potatoes. Transfer to a large bowl; add green onions. In a small bowl, beat the eggs, cumin, salt and pepper; gently mix into potatoes. Form into round patties (about 2-1/2 in. diameter). Cover and refrigerate up to 6 hours.
3. In a large skillet over medium-high heat, fry cakes in batches in 2 tablespoons oil for 8 minutes per side or until golden brown. Add remaining oil as needed.
4. For onions and peppers, in a large skillet, saute onions in oil for 4 minutes. Add peppers; saute for about 5 minutes or until peppers begin to soften. Add marjoram and red pepper flakes. Season with salt and pepper; cook and stir 2 minutes longer. Remove from the heat and keep warm.
5. Let steak stand at room temperature for 30 minutes. Discard marinade; pat steak dry. Broil steak 6 in. from the heat for 12 minutes on each side or until steak reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
6. Let stand for 10 minutes. Thinly slice steak across the grain; arrange on a serving platter with onions and peppers and potato cakes. Heat the reserved marinade and serve with steak. Yield: 8-12 servings.
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