Shallot-Rubbed Steak with Roasted Potatoes and Pickled Onions

Shallot-Rubbed Steak with Roasted Potatoes and Pickled Onions Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 3 ounces steak, 3/4 cup onions, and about 1 cup potatoes)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

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

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.

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.

Prepare grill or grill pan.

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.

Note:

April 2003
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