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1
Prepare the beef: Mix the olive oil, sliced garlic and marjoram in a baking dish.
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2
Add the beef and turn to coat, then cover and marinate at room temperature, turning occasionally, 1 hour.
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3
Meanwhile, make the skordalia: Smash and peel the garlic cloves; warm in a small saucepan with the olive oil over low heat until soft, about 12 minutes.
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4
Meanwhile, peel the potato and cut into chunks.
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5
Cover with water in a saucepan, season with salt and simmer over medium heat until tender, about 12 minutes.
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6
Transfer the potato to a bowl with a slotted spoon, reserving the cooking water, and mash with a potato masher.
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7
Blend the almonds in a food processor until smooth.
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8
Add about half of the softened garlic, 1/2 cup of the garlic-flavored oil, 1/3 cup potato cooking water, the vinegar and 3/4 teaspoon salt; puree until smooth.
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9
Add the potato and pulse just until creamy.
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10
Transfer to a bowl and stir in the marjoram and parsley.
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11
Preheat the oven to 400 degrees F. Remove the beef from the marinade and scrape off any garlic (reserve the marinade).
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12
Heat a large ovenproof skillet over medium-high heat.
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13
Add 1 tablespoon of the marinade, then sear the beef until browned on all sides, about 8 minutes.
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14
Transfer the skillet to the oven and roast until a thermometer inserted into the center of the beef registers 125 degrees, about 15 minutes.
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15
Transfer to a cutting board and let rest 10 minutes.
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16
Slice the beef and serve with the skordalia.
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17
Top with the remaining garlic oil, softened garlic and more marjoram.
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18
Photograph by Con Poulos
