CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
October 199 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Olive oil |
1/2 |
c |
Soy sauce |
1/4 |
c |
Balsamic vinegar or red wine |
|
|
vinegar |
8 |
|
Garlic cloves, minced |
4 |
t |
Dried rosemary, crumbled |
1 |
|
Boneless top sirloin steak |
|
|
about 3 1/2 pounds |
|
|
2-inch-thick |
1/3 |
c |
Olive oil |
2 |
|
Onions, cut into 1-inch |
|
|
pieces |
2 |
|
Red bell peppers, cut into |
|
|
1-inch |
|
|
pieces |
3/4 |
t |
Dried marjoram, crumbled |
1/8 |
t |
Dried crushed red pepper |
|
|
Potato-Onion Cakes |
INSTRUCTIONS
For 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. For 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. Bring steak to room
temperature. 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 125F. 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. Serves 6. Bon Appetit October 1991
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