Recipe(tried): Garlic and Rosemary Steak with Potato-Onion Cakes (using sirloin steak)

GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES

FOR THE 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
1 (about 3 1/2 pound) boneless top sirloin steak (2-inches thick)
FOR THE PEPPER AND ONIONS:
1/3 cup olive oil
2 large onions, cut into 1-inch; pieces
2 red bell peppers, cut into 1-inch, pieces
3/4 teaspoon dried marjoram, crumbled
1/8 teaspoon dried crushed red pepper
Potato-onion cakes

TO MARINATE THE 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.

WHEN READY TO COOK:
Bring steak to room temperature.

TO PREPARE THE 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.

TO COOK THE STEAK:
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 F 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.

POTATO-ONION CAKES
Makes about 14

3 pounds white potatoes (about 6 large)
12 green onions (white and green parts), chopped
2 eggs
2 teaspoons ground cumin
3 tablespoons (about) olive oil, divided use

Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes. Drain. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)

Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl. Gently mix in green onions. Season to taste with salt and pepper. Beat eggs with cumin and gently mix into potato mixture.

Form potatoes into 2 1/2-inch-diameter cakes (about 1-inch thick). Cover and refrigerate until ready to cook. (Can be prepared 6 hours ahead.)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.

Makes 6 servings
Source: Bon Appetit magazine, October 1991