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Shallot-Rubbed Steak with Roasted Potatoes and Pickled Onions

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 3 ounces steak, 3/4 cup onions, and about 1 cup potatoes)
Lime juice turns the red onions a uniform deep pink. For the best flavor, prepare the onions a day ahead. Juniper berries are crushed to release their ginlike flavor. The scented marinade and piquant onions work well with venison, too. To ensure the steak and potatoes will be done at the same time, start preparing the potatoes while the steak is marinating.


  • Pickled Onions:
  • 4 cups thinly sliced red onions
  • 1/3 cup fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon juniper berries, crushed
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon salt
  • Dash of crushed red pepper
  • Potatoes:
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, chopped
  • Cooking spray
  • 2 pounds Yukon Gold potatoes, quartered
  • 1 1/2 cups vegetable broth
  • Beef:
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped shallots
  • 1 garlic clove, chopped
  • 1 teaspoon juniper berries, crushed
  • 1 teaspoon chopped fresh thyme
  • Dash of crushed red pepper
  • 5 tablespoons dry red wine
  • 1/2 teaspoon cracked black pepper
  • 1 (1-pound) boneless sirloin steak
  • 1/4 teaspoon salt

Nutrition Information

  • calories 433
  • caloriesfromfat 24 %
  • fat 11.7 g
  • satfat 4.1 g
  • monofat 5.1 g
  • polyfat 0.6 g
  • protein 31.4 g
  • carbohydrate 50.3 g
  • fiber 4.8 g
  • cholesterol 76 mg
  • iron 4.8 mg
  • sodium 740 mg
  • calcium 52 mg

How to Make It

  1. To prepare pickled onions, place onions in a bowl. Add boiling water to just cover onion; let stand 2 minutes. Drain; return to bowl. Combine juice and next 6 ingredients (juice through dash of red pepper); add to onions, tossing well. Cool to room temperature. Cover and chill overnight.

  2. To prepare the potatoes, preheat the oven to 400°.

  3. Combine 2 teaspoons thyme and next 4 ingredients (2 teaspoons thyme through 2 garlic cloves) in a roasting pan coated with cooking spray. Add potatoes; toss well to combine. Add broth to pan. Bake at 400°, uncovered, 1 hour and 15 minutes or until potatoes are brown and liquid has almost evaporated, stirring once.

  4. To prepare beef, heat oil in a saucepan over medium heat. Add shallots and 1 garlic clove, and cook 5 minutes or until tender, stirring frequently. Stir in 1 teaspoon juniper, 1 teaspoon thyme, and dash of red pepper; cook 1 minute. Remove from heat; stir in wine and 1/2 teaspoon black pepper. Cool to room temperature. Rub shallot mixture over both sides of steak. Cover and chill 2 hours.

  5. Prepare grill or grill pan.

  6. Sprinkle steak with 1/4 teaspoon salt, and lightly coat with cooking spray. Cook steak for 5 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve steak with onions and potatoes.