|Now that's a steak!|
Involved, so get others involved
GARLIC ROSEMARY STEAKS WITH POTATO ONION CAKES AND PEPPERS AND ONIONS
Serves 6 generously
½ C olive oil
½ C soy sauce
½ C balsamic or red wine vinegar
8 large garlic cloves, minced
4 tsp dried rosemary, crumbled
3 ½ lb boneless top sirloin steak (2 inches thick)
Combine all ingredients except steak in freezer bag. Add steak, seal bag, and turn to coat. Season generously with pepper. Marinate refrigerated overnight, turning occasionally. Next day, make Potato Onion Cakes and Peppers and Onions. Bring steak to room temperature and remove steak from marinade, reserving marinade. Prepare charcoal grill (using mesquite chunks, two soaked for 1 hour prior to putting on hot coals, for smoke). Transfer marinade to saucepan and bring to boil. Boil a few minutes, then let cool slightly. Reheat Peppers and Onions in skillet over low heat if necessary. Grill steaks to desired degree of doneness, about 10 minutes per side for rare. Let steak stand about 10 minutes after removing from grill. Slice steak thin across grain. Arrange slices on platter, surround with Potato Onion Cakes and Peppers and Onions. Serve, passing marinade separately.
Potato Onion Cakes and Pepper & Onions below the fold.
POTATO ONION CAKES
3 lbs white potatoes (about 6—or use canned, drained)
2 bunches green onions, white and pale green parts only, sliced
Salt, pepper OR Creole seasoning
2 tsp ground cumin
3 Tbsp olive oil
If using raw potatoes, peel, quarter, and boil 20 minutes or just until potatoes can be pierced easily with a knife. Cover and refrigerate cooked potatoes until well chilled. Grate potatoes coarsely into a large mixing bowl and gently mix in green onions. Season to taste with seasoning. Beat eggs with cumin and fold gently into potato mixture. Form potato mixture into 2 ½ inch cakes. Cover and refrigerate until ready to cook. Heat 2 Tbsp olive oil in heavy skillet over medium-high heat and cook potato cakes in batches, frying about 8 minutes per side or to a golden brown on both sides, and adding more olive oil as necessary.
PEPPERS AND ONIONS
1/3 C olive oil
2 large onions, cut into 1 inch pieces
2 red bell peppers, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
¾ tsp dried marjoram, crumbled
1/8 tsp crushed red pepper
Salt, pepper OR Creole seasoning, to taste
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté about 8 minutes longer, or until peppers begin to soften. Add marjoram and pepper flakes, and season to taste with seasoning. Cook, stirring, about 2 minutes longer. Remove from heat.