Garlic Rosemary Steak With Potato Cakes

• 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
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. In a small bowl, combine the first 5 ingredients. Pour half of the marinade into a shallow dish. Season steak with salt and pepper; add to dish and turn to coat. Cover and refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for serving.
2. 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.
3. 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.
4. 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.
5. 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 thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
6. 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.

olive oil, soy sauce, balsamic vinegar, garlic, rosemary, beef, salt, white potatoes, green onions, eggs, ground cumin, salt, pepper, olive oil, onions, olive oil, sweet red peppers, green pepper, marjoram, red pepper, salt, pepper

Taken from www.tasteofhome.com/recipes/garlic-rosemary-steak-with-potato-cakes/ (may not work)