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Garlic Rosemary Steak with Potato Cakes

 Garlic Rosemary Steak with Potato Cakes
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
8-12 ServingsPrep: 50 min. + marinating Cook: 25 min.


  • 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
  • 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
  • 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

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Garlic Rosemary Steak with Potato Cakes (continued)

Ingredients (continued)

  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.