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Garlic Rosemary Steak with Potato Cakes Recipe

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

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Garlic Rosemary Steak with Potato Cakes Recipe

Prep: 50 min. + marinating Cook: 25 min.

Yield: 8-12 Servings

50 25 75

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

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.
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.
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.
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.
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°).
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.

Nutritional Facts 1 serving equals 483 calories, 26 g fat (5 g saturated fat), 89 mg cholesterol, 1,264 mg sodium, 28 g carbohydrate, 4 g fiber, 34 g protein.

Originally published as Garlic Rosemary Steak with Potato Cakes in Test Kitchen Favorites 2004 , p95